Follow these steps for perfect results
Red Bliss potatoes
unpeeled
canola oil
seasoned rice vinegar
red onion
thinly sliced
salt
to taste
fresh ground black pepper
parsley
chopped
paprika
smoked Spanish
Place potatoes in a large pot of salted water.
Bring to a boil over medium-high heat.
Cook until potatoes are fork-tender (25-35 minutes).
Drain the potatoes and peel while hot.
Cut one-third of the potatoes into 1/2-inch-thick slices into a large resealable container.
Drizzle one-third of the canola oil over the sliced potatoes.
Drizzle one-third of the seasoned rice vinegar over the oiled potatoes.
Top with one-third of the red onions, salt, pepper, and parsley in that order.
Repeat the layering process twice.
Sprinkle the salad with smoked paprika.
Cool to room temperature.
Cover and refrigerate overnight.
Turn the container over for several hours to allow juices to permeate.
Bring to room temperature before serving.
Serve with a slotted spoon.
Expert advice for the best results
For a richer flavor, use bacon fat instead of canola oil (if not vegetarian).
Add a touch of Dijon mustard to the dressing for extra tang.
Hard-boiled eggs make a good addition.
Everything you need to know before you start
15 minutes
Yes, best made overnight.
Serve in a bowl or on a platter. Garnish with extra chopped parsley and a sprinkle of paprika.
Serve chilled or at room temperature.
Pairs well with grilled meats, sausages, or as a side for sandwiches.
Clean and crisp to complement the flavors.
Acidity cuts through the richness of the salad.
Discover the story behind this recipe
Traditional side dish often served at gatherings and holidays.
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