This recipe was handed down to me by word of mouth and by just simply watching it being made by my mom, not using exact measurements but going by taste alone. It can be adjusted to be more or less tart. My mom learned this one from my dad and his mother. My parents are both Eastern Block backgrounds (Czech/Russian/Romanian).
Recipe courtesy of Daria Doubek-Thompson
Save Recipe Print

Ingredients

Directions

Thinly slice potatoes. Place into a non-reactive (i.e. glass) bowl. Combine with onions. Prepare the basic vinaigrette. Combine with potatoes and onions while still warm (this way the flavor soaks in). Allow to sit and absorb more flavor for a couple of hours or even overnight.

Tomatoes, thinly sliced, may also be added to this recipe, for additional flavor and color. This recipe is terrific for outdoor bbqs and parties as vinegar does not go bad, unlike mayo.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Gina's Orzo Salad

Recipe courtesy of The Neelys

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.