Oil And Vinegar Potatoe Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Oil and vinegar potatoe salad

Joan Hunt


This salad is great served a little warm or at room temperature which makes it a great addition to the lunch box and picnic basket since their is no mayonnaise to spoil it will keep nice for travel.

★★★★★ 1 vote
6 servings
15 Min
15 Min


16 small
new red potatoes
coarse sea salt
red bell pepper, chopped
1/2 medium
red onion, chopped
1/4 c
chopped fresh mint
1/4 c
chopped fresh flat-leaf parsley
3 Tbsp
red wine vinegar
1/3 c
olive oil, extra virgin
salt and fresh ground black pepper to taste


1Put red potatoes in a pot, cover with water, replace lid, and bring to a boil over medium high heat. Then add a liberal amount of coarse salt.
2steam beans to crisp tender while the potatoes are cooking, about 5 minutes. cold shock the beans when they reach the desired doneness.
3When potatoes are tender, about 12 minutes, remove from heat, drain and cold shock them until just cool enough to handle. Coarsely chop and return them to the warm pot. Add bell pepper, onion, mint, parsley, and vinegar. Add oil and stir the potatoes until they mash up a bit and the salad has a spoonable consistency. Season with salt and pepper, to taste and transfer to a serving bowl.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #red, #vinegar, #Vegan, #oil