A few days ago I shared a baby potato salad with avocado dressing and I couldn’t stop thinking about those tender little potatoes. Here’s another light, fresh version inspired by my father’s favourite potato salad. It’s healthy, simple and makes a perfect side or a satisfying light meal on hot summer days.
My dad’s cooking is humble and seasonal, and I kept that spirit here. I used baby pearl potatoes that are starting to appear in stores again; they have a delicate sweetness that’s hard to match. Regular small potatoes work well too, but try to choose firm, waxy varieties so they hold their shape.
The quick-pickled red onions are what elevate this salad. They’re ready in about 20 minutes and develop a bright, tangy flavour while you boil the potatoes, so there’s no downtime. Start the pickling first and they’ll be ready when the potatoes are done.
This is an excellent last-minute dish to bring to barbecues or potlucks. If you can find chive flowers, scatter a few over the salad for a pretty finishing touch — their pale purple complements the red onions and potatoes. If chive flowers aren’t available, edible purple violas or similar untreated edible flowers work well; just be sure they haven’t been sprayed with pesticides.
Light Baby Potato Salad with Pickled Onions
The Greedy Vegan
Pin Recipe
Ingredients
- 450 g potatoes preferably baby pearl potatoes
- 1 small red onion very thinly sliced
- 2 tablespoon chopped chives
- 2 tablespoon rice vinegar
- 5 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon black pepper ground
- 1 tablespoon parsley chopped
- chive flowers as a garnish, if you have or any other edible flowers
Instructions
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Peel and slice the onion very thinly—paper-thin slices work best. If you prefer, use a mandolin. Put the sliced onion and chopped chives in a small bowl, add the rice vinegar, a pinch of salt and some black pepper, then mix well. Press everything down with a spoon and leave it on the counter to pickle; placing a heavy glass on top speeds the process but isn’t necessary.
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Boil the potatoes until tender—about 20 minutes for baby pearl potatoes. Test with a fork or skewer; they should be soft throughout. Drain and rinse with cold water to cool them slightly, which makes peeling easier. Peel while still warm and either leave whole or halve them. If using larger potatoes, cut into bite-sized cubes.
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Add the pickled onions, including the pickling liquid, to the warm potatoes along with chopped parsley and any remaining chives. Gently toss to combine and taste for seasoning, adding more salt and pepper if needed. Garnish with chive flowers or other edible blossoms for colour and serve slightly warm, or chill for a few hours if you prefer it cold.
Notes
Nutrition