Made with tender potatoes, crisp onions, apple cider vinegar, and sunflower oil, this simple recipe delivers fresh, tangy flavor with every bite. It’s an easy homemade classic that pairs perfectly with fish, breaded cutlets, grilled meats, or any family meal.
Ingredients
- 1⅓ pounds potatoes
- 1 medium onion, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 2–3 tablespoons apple cider vinegar
- 3 tablespoons sunflower oil
Instructions
- Wash the potatoes thoroughly and place them in a large pot. Cover with water and boil them with the skins on for about 40–45 minutes, or until they are fork-tender.
- Drain the potatoes and peel them while they are still warm. Let them cool completely before slicing.
- Slice the cooled potatoes into rounds and thinly slice the onion.
- Place the potatoes and onion in a large bowl. Season with salt and black pepper.
- Drizzle with the apple cider vinegar and sunflower oil. Gently toss until everything is evenly coated.
- Serve immediately or refrigerate for about an hour before serving to let the flavors blend. This salad is delicious with fish, breaded chicken or pork cutlets, and grilled meats.
