Paleo’s Choice: Red Potato Salad with Champagne Vinegar

By August 13, 2010Uncategorized

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1 lb red potatoes

1 red onion

Extra virgin olive oil

Champagne vinegar

Sea salt and fresh cracked pepper

Tarragon – fresh or dried

Heat a large pot of water to boil. Add some sea salt. Wash the potatoes; leave the skins on. Cut potatoes into bite size chunks. Put them into the water and simmer until fork tender – about 20 min. Meanwhile, dice the onion. Drain the potatoes and transfer to a large bowl. Add the onion and mix. Add enough olive oil to moisten the potatoes. Drizzle liberally with the Champagne vinegar and toss. Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. Serve warm or chilled.  From


Author Terra

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