Oil and Vinegar Potato Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
24%
Oil and Vinegar Potato Salad
45 min.
6
174kcal

Suggestions


Are you ready to take your potato salad game to the next level? Our Oil and Vinegar Potato Salad is the perfect dish to elevate any gathering, offering a delightful balance of flavors and a refreshing twist on a classic side. With a vibrant combination of tangy red wine vinegar, aromatic parsley, and a touch of sweetness from sugar, this salad is more than just a side; it’s a showstopper that will have your guests coming back for seconds.

What sets this potato salad apart is its simplicity and health-conscious appeal. It’s vegetarian, vegan, gluten-free, and dairy-free, making it a versatile choice for anyone with dietary restrictions. Plus, with only 174 calories per serving, you can indulge guilt-free. The use of high-quality extra-virgin olive oil not only enhances the taste but also provides heart-healthy fats, ensuring each bite is as nutritious as it is tasty.

Ideal for picnics, barbecues, or intimate family dinners, this dish can be prepared in about 45 minutes, allowing you to share a wholesome, homemade meal without spending all day in the kitchen. The mixture of warm, tender Yukon Gold potatoes and the perfect seasoning creates a comforting yet refreshing salad that complements any main course beautifully. Give this Oil and Vinegar Potato Salad a try at your next meal—you won't be disappointed!

Ingredients

  • 0.3 cup olive oil extra-virgin
  • tablespoons parsley fresh italian chopped
  • 0.5 small onion red very thinly sliced
  • 0.3 cup red wine vinegar 
  • 0.5 teaspoon sugar 
  • 1.5 pounds yukon gold potatoes unpeeled ( 5 medium)

Equipment

  • bowl
  • pot

Directions

  1. Cook potatoes in large pot of boiling saltedwater until tender, about 30 minutes.
  2. Drain.Cool to just warm, 10 to 15 minutes; peelpotatoes.
  3. Cut each potato in half, then cutinto 1/3-inch slices.
  4. Place warm potatoes in large bowl. Stirred wine vinegar and sugar in small bowluntil sugar dissolves, then drizzle overpotatoes. Toss to coat.
  5. Mix in onion slices.Season to taste with salt and pepper. Cool toroom temperature.
  6. Add olive oil and parsley to potatoes.Toss well and let marinate at least 20 minutesand up to 2 hours at room temperature.

Nutrition Facts

Calories174kcal
Protein5.53%
Fat46.58%
Carbs47.89%

Properties

Glycemic Index
35.47
Glycemic Load
14.94
Inflammation Score
-4
Nutrition Score
7.6691304574842%

Flavonoids

Apigenin
2.88mg
Luteolin
0.03mg
Isorhamnetin
0.46mg
Kaempferol
0.99mg
Myricetin
0.2mg
Quercetin
2.66mg

Nutrients percent of daily need

Calories:174.2kcal
8.71%
Fat:9.12g
14.04%
Saturated Fat:1.28g
7.98%
Carbohydrates:21.11g
7.04%
Net Carbohydrates:18.42g
6.7%
Sugar:1.62g
1.8%
Cholesterol:0mg
0%
Sodium:8.9mg
0.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.44g
4.87%
Vitamin C:24.84mg
30.11%
Vitamin K:29.48µg
28.07%
Vitamin B6:0.35mg
17.34%
Potassium:502.16mg
14.35%
Fiber:2.69g
10.78%
Manganese:0.19mg
9.6%
Vitamin E:1.32mg
8.79%
Magnesium:28.06mg
7.02%
Phosphorus:68.87mg
6.89%
Copper:0.13mg
6.45%
Vitamin B1:0.1mg
6.41%
Vitamin B3:1.22mg
6.12%
Iron:1.08mg
6.01%
Folate:21.91µg
5.48%
Vitamin B5:0.35mg
3.52%
Zinc:0.36mg
2.41%
Vitamin B2:0.04mg
2.36%
Vitamin A:114.77IU
2.3%
Calcium:18.25mg
1.82%
Source:Epicurious