Potato Salad With Pickled Red Onion

Sure, I’m saving pennies in the kitchen with potatoes and eggs. But all spruced up in a nice bowl with fresh herbs and pickled red onion? Now we’re talkin’ haute cuisine.

Pickled red onions are showing up in nearly every restaurant these days. And it could not be easier to make them at home. Thin slices of red onion taking a dip in some apple cider vinegar and salt. Done.

I was having a tough time deciding whether to make the salt and vinegar potato salad from Tracy and Joy’s blogs or the classic all-American potato salad from Deb. So I combined the two. I’ve got the pickled onion and green beans AND the eggs with the creamy dressing.

Fresh basil and lots of cracked pepper.

With a grilled chicken apple sausage in a bun (grilled in the cast-iron skillet).

Someone ring the dinner bell!

Potato Salad With Pickled Red Onion

Adapted from SmittenKitchen

Makes about 4-6 servings

1 1/2 lbs red potatoes (I used about 4 large red potatoes); washed

3 eggs, hard-boiled, peeled, chopped (see recipe below)

optional: 8-10 green beans (you could use celery, too)

1/3 cup mayonnaise ***NOTE: I used a ratio of about 1:2 parts nonfat plain yogurt to mayo

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

about 1 tablespoon basil, cut into ribbons (I did this to taste rather than measure)

salt and pepper, to taste

pickled red onion, to taste (see recipe below)

The first step is to get the pickled red onion started (see recipe below) because it takes about an hour before it is ready to use.

Next, get the potatoes boiling. If your potatoes are big, you can slice them in half for quicker cooking. Place the potatoes in a pot and cover them with water. Bring to a boil, then reduce the heat to a simmer. Check the potatoes after about 15 minutes of simmering (mine took about 30 minutes to be fully done). Insert a fork or sharp knife into a potato, if it meets just a bit of resistence, the potatoes are almost done cooking. If you are using green beans, place them in the water about 3-5 minutes before your potatoes are done cooking. Once everything is done, drain the water.

While the potatoes are simmering, you can prepare the dressing. In a large bowl, whisk together the mayo/yogurt mixture, the mustard, and the vinegar. I added a dash of salt and pepper here.

Once the potatoes are cool enough to handle but are still pretty warm, chop them up into bite-sized chunks. Chop the green beans into tiny rounds. Have your chopped hard-boiled eggs ready. Toss the potatoes and green beans together with the dressing. Add the eggs in. Add some basil ribbons and the pickled red onion. Finish with another few dashes of salt and pepper.

Quick Pickled Red Onion

From Shutterbean and JoytheBaker

1 red onion, cut in half and very thinly sliced

1/4 cup apple cider vinegar

1/2 teaspoon salt

Combine the onion slices, vinegar, and salt in a bowl. Toss everything together and let the mix sit for about 1 hour at room temperature, stirring occasionally. That’s it.

You can store leftovers in an airtight tupperware container or jar in the refrigerator.

Hard Boiled Eggs

eggs

Place the eggs in a pot. Cover them completely with water. Place the pot on the stove and heat until the water comes to a boil. Once boiling, shut off the heat and cover the pot. Wait 10 minutes, then drain the water out and place the eggs in a bowl of ice water to stop them from cooking more.

Peel and go!