Jutta's Sweet and Sour Potato Salad
25
- Makes4 to 6 servings
This unusual potato salad is always instantly devoured whenever it shows up at a potluck dinner. Not only is it deadly delicious, but it's also more picnic-safe than the usual mayonnaise-laden kind.
Ingredients
1 kg potatoes, peeled (depending on variety) and cut into 1/2-in. cubes (about 4 cups)
2 medium onions, chopped
1/4 cup vegetable oil
1/2 cup chopped dill pickles, (or another type)
1/4 cup vinegar, (white or cider)
1/4 cup water
2 tbsp granulated sugar, (or less, if you prefer)
1/2 tsp salt
1/4 tsp black pepper
Instructions
Cook the potatoes in whatever way you usually do. For potato salad, I like to cook them in a vegetable steamer over boiling water – they absorb less water and don’t get quite as mushy. Dump into a mixing bowl.
Meanwhile, in a medium skillet, sauté the onions in the vegetable oil over medium heat until very soft and golden brown. This will take about 10 minutes.
Add to the potatoes, then add the chopped pickles. (If your child has been helping you, you may want to double-check the pickle quantity to make sure he hasn't eaten most of them.)
In a very small saucepan (or in a measuring cup in the microwave), combine the vinegar, water, sugar, salt and pepper. Heat mixture until it just comes to a boil, stirring to dissolve sugar. Pour the hot liquid into the potato mixture. Now, this will seem like too much liquid for the amount of potatoes. It isn’t – trust me. As the salad cools, it will absorb the dressing.
Let cool to room temperature (at least) or refrigerate before serving.
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