Ingredients
Scale
- 3 lb potatoes (russet or red potatoes both work well)
- 1 cup olive oil
- ½ cup red wine vinegar
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- Fresh ground black pepper
- 1 medium bell pepper
- 1 scallion (green onion)
Instructions
- Place potatoes in a large stock pot and and cover with water by 2 inches.
- Boil until tender. To test, insert a knife into the center and lift — the potato should slide off freely.
- Check smaller potatoes first, as they may cook faster. Remove each one as it becomes tender and transfer to a tray.
- Refrigerate the tray for about an hour to cool completely.
- Use a butter knife to remove the skins.
- Dice potatoes in bite-sized pieces and place in a large mixing bowl.
- Dice the bell pepper into ¼ pieces and add to the bowl.
- Slice the scallion into ⅛ inch slices and add to the bowl.
- Add the olive oil, red wine vinegar, garlic powder, salt, and pepper. Stir to combine.
- Transfer to an airtight container and refrigerate for at least an hour before serving.
Notes
- For best results, refrigerate overnight before serving. The vinegar dressing absorbs fully into the potatoes and the flavor deepens considerably.
- Russet or red potatoes both work well. Russets are starchier and absorb the dressing quickly. Red potatoes hold their shape a bit better and give the salad a firmer texture.
- Use a butter knife to peel the potatoes. Once cooled, the skin slides off easily without a peeler, and you lose less potato in the process.
- Make ahead. This potato salad keeps in the refrigerator for up to 6 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: side dish
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 434
- Sugar: 2.3 g
- Sodium: 427.9 mg
- Fat: 28.3 g
- Carbohydrates: 43.3 g
- Protein: 5.3 g
- Cholesterol: 0 mg