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Epicurious
Bon Appétit

Red-Potato Salad with Tomato and Pickle

3.4

(11)

This salad is excellent with burgers and corn on the cob.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
2 1/2 teaspoons Old Bay seasoning
1 large tomato, seeded, diced (about 3/4 cup)
1 large dill pickle, chopped (about 3/4 cup)
3 tablespoons chopped fresh parsley

Preparation

  1. Step 1

    Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.

    Step 2

    Heat oil in heavy medium skillet over medium-low heat. Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute. Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients. Toss gently to combine. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

TagsPotato SaladSaladRed Skin PotatoPotatoRoot VegetableVegetableOnionTomatoSideDinnerNut FreeGluten FreeVegetarianMake AheadFourth of JulySummerBon Appétit
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