Old Fashioned Vinegar Potato Salad
Prep time
Cook time
Total time
A fresh, light alternative to the standard potato salad.
Recipe type: Vinaigrette succulent potato salad
Cuisine: American
Serves: 8
  • 3 pound potatoes standard russets work well
  • 1 medium bell pepper
  • 1 scallion (green onion)
  • 1 C olive oil
  • ½ C red wine vinegar
  • 2 tsp. garlic powder
  • 2 tsp. kosher salt
  • fresh ground black pepper
  1. In a large stock pot, place your potatoes and cover with water to 2 inches over potatoes
  2. Cook until tender ( my tip is when you insert a knife into the center and pick the potato up it will fall freely off the knife)
  3. The potatoes may not cook evenly depending on size so check the smaller ones and remove as they are tender and place them on a tray until all the potatoes are tender.
  4. Place tray in refrigerator to cool for about an hour.
  5. Remove from refrigerator and use a butter knife to remove the skin
  6. Dice the potatoes in bite size pieces and place in mixing bowl
  7. Dice the green pepper into ¼ pieces and add to potatoes
  8. Slice the green onion in ⅛ inch slices and add.
  9. Add remaining ingredients and mix thoroughly until well mixed
  10. Transfer to an air tight container and place in the refrigerator for at least an hour but up to 6 days
  11. Serve and Enjoy.
Recipe by superman cooks at https://supermancooks.com/old-fashioned-vinegar-potato-salad/