Red Potatoes with Vinegar and Onions
Tender boiled red potatoes tossed with caramelized onions, apple cider vinegar, and butter. This tangy, savory side dish has a perfect balance of acidity and richness—ideal alongside roasted meats or as part of a composed plate. The warm vinaigrette clings to the creamy potatoes while the soft onions add natural sweetness.
Steps
Before you start
- Cut potatoes into even pieces so they cook at the same rate
- Have a colander ready to drain the potatoes
- Use apple cider vinegar—it's key to the flavor (white vinegar is too sharp)
Boil the potatoes
- Fill a large pot with cold water and add enough kosher salt so it tastes like seawater.
- Add the cut potatoes and bring to a boil over high heat.
- Once boiling, reduce heat to medium and simmer until a fork easily pierces the largest piece, about 12–15 minutes.
- The potatoes should be tender but still hold their shape.
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Ready when: Fork easily pierces the largest piece
Tip: Don't cut potatoes too small or they'll become mushy and absorb excess water.
Caramelize the onions
- While potatoes cook, melt butter in a large skillet over medium heat.
- Add the sliced onions and salt, stirring occasionally until they turn golden brown and very soft, about 10–12 minutes.
- They should smell sweet and fragrant, and many pieces will have caramelized edges.
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Ready when: Onions are golden brown, soft, and fragrant
Tip: Medium heat is essential—high heat will burn the onions before they soften. Stir occasionally to ensure even caramelization.
Drain and combine
- When potatoes are tender, drain them in a colander but do not rinse.
- While they're still hot, add them to the skillet with the caramelized onions.
- Pour the apple cider vinegar over everything and toss gently but thoroughly to coat all the potatoes.
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Ready when: All potatoes are coated with vinegar and onions
Tip: Add the potatoes while they're hot so they absorb the vinegar flavor. If you rinse them, you'll wash away the starch that helps the vinaigrette cling.
Season and finish
- Add freshly ground black pepper to taste and toss once more.
- Taste for salt and adjust if needed—remember the cooking water was already seasoned.
- Serve warm or at room temperature.
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Ready when: Evenly seasoned throughout
Tip: This dish tastes excellent even after cooling to room temperature, making it a great picnic or potluck side.
Good to know
Tips
- The contrast between hot and acidic comes from serving the potatoes while still warm—the heat softens the acidity and lets flavors meld together.
- For deeper color and flavor, sear the drained potatoes in the same skillet with onions over medium-high heat for 2–3 minutes before adding the vinegar.
- This dish is excellent alongside roasted chicken, grilled fish, or pork chops, and the vinaigrette won't compete with rich sauces.
- Make extra—leftovers are a perfect base for a hearty potato salad the next day; just add mayo and fresh herbs.
Make ahead
Prepare the onions and vinegar mixture up to 2 hours ahead; reheat gently before combining with hot potatoes. Boil potatoes no more than 2 hours before serving.
Storage & reheating
Store covered in the refrigerator for up to 3 days. Serve cold or reheat gently in a skillet over medium-low heat, adding a splash of water if needed. Freezing is not recommended—the texture of the potatoes becomes mealy.
Substitutions
- apple cider vinegar → red wine vinegar. Use the same amount; the flavor will be slightly more robust and less fruity, but still delicious.
- medium yellow onions → red onions. Red onions become sweeter when caramelized and add visual appeal. They require the same cooking time.
- unsalted butter → olive oil. Use 2 tbsp (30 ml) olive oil for a lighter, more Mediterranean flavor. The result will be slightly less rich.
- red potatoes, unpeeled → Yukon Gold or baby potatoes. Both are waxy and hold their shape well when boiled. Use the same weight and adjust cooking time by a few minutes if pieces are smaller.
