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Bon Appétit

Potato Salad with Old Bay and Potato Chips

4.1

(9)

Image may contain Dish Food Meal Plant Platter and Vegetable
Alex Lau

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

Recipe information

  • Yield

    6 Servings

Ingredients

2

pounds small waxy potatoes, scrubbed, halved

Kosher salt

¼

cup cup olive oil, plus more for drizzling

1

small red onion, thinly sliced

¼

cup apple cider vinegar

1

tablespoon whole grain mustard

1

teaspoon Old Bay seasoning

1

teaspoon (or more) coarsely ground black pepper

Pinch of cayenne pepper

2

cups kettle-cooked potato chips

¼

cup coarsely chopped parsley

3

tablespoons finely chopped chives

Preparation

  1. Step 1

    Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry out; let cool.

    Step 2

    Meanwhile, heat ¼ cup oil in a medium skillet over medium-high. Add onion; season with salt. Cook, stirring occasionally, until soft, about 5 minutes.

    Step 3

    Transfer onion to a large bowl. Stir in vinegar, mustard, Old Bay, black pepper, and cayenne. Add potatoes, potato chips, parsley, and chives to vinaigrette and toss to combine. Taste and season with salt and black pepper if needed; drizzle with more oil.

    Step 4

    Do Ahead: Vinaigrette can be made 3 days ahead; cover and chill.

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Reviews (9)

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  • Hi, Andy! This was a knockout at a our "bring and ap and a salad" Summer gathering. A winner w/layers of flavor. Thae Old Bay seasoning knocked it out of the park .Only a few spoonfuls lleft over. Which I had with a squiggle of Kewpie mayo for brekfast the next morning.. Life is good...

    • Loretta NY-Bos

    • 6/26/2023

  • This turned out really tasty but next time I would make sure to sprinkle the chips on top instead of mixing in because they get soggy in the fridge.

    • Anonymous

    • Brooklyn, NY

    • 8/4/2021