I don’t know about you, but having multiple potato based dishes at Thanksgiving dinner is a MUST. This one is a favorite of mine, because it’s actually HEALTHY. Now I know… eating all the ‘unhealthy’ foods on holidays is one of the best parts about the holidays, but heres my thing. If you eat healthier-ish foods, then you can just eat more, Yano what I mean?! These potatoes are great for a holiday side dish, but are also great just on their own or as a side for any other day of the year.
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These potatoes are so simple to make, and on their own taste just like salt & vinegar chips! Adding vinegar to the water when boiling them really gives them such amazing flavor. I prefer to use white or malt vinegar, because that gives it a more traditional “salt & vinegar” taste, but apple cider vinegar works well too! Just use a lighter vinegar, things like red wine vinegar or balsamic vinegar will give the potatoes a weird color & too intense of a flavor.
Add your water, vinegar, & salt to a large pot, along with your potatoes. I left my potatoes whole, I feel like leaving the skin on allows more of the “salt & vinegar” flavor to get trapped inside. If you are using larger potatoes though, that’s totally fine! Just cut them into halves or quarters depending on their side. You want to make sure to add everything into the pot together, don’t bring the liquid to a boil before adding to the potatoes. Bring the pot of everything to a high boil, then reduce to a low boil until the potatoes are fork tender. This time will vary for everyone depending on the size of your potatoes, but it shouldn’t take longer than 20 minutes-ish! Once your potatoes are ready, drain them and place them back into the pot.
The pesto for these potatoes is what really sets them over the edge for me. Typically a pesto is made using basil, but I wanted to add a real punch to these potatoes, and using mostly scallions for this really does the trick. All you have to do is add your scallions, parsley, lemon juice, lemon zest, salt, and pepper to a food processor & pulse until a rough paste forms. Then with the food processor running, slowly drizzle in your olive oil to fully emulsify it into the pesto. Taste at the end to adjust for seasoning, and then add as much pesto as you’d like onto the freshly drained and hot potatoes in the pot. Mix well to combine, and serve on a tray topped with extra scallions & a small bowl of leftover pesto. And that’s it! It’s the perfect healthy side dish that definitely doesn’t lack in flavor.
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Salt & Vinegar Potatoes with Scallion Pesto
These salt & vinegar boiled potatoes with scallion & parsley pesto are the perfect easy side dish for all your holiday parties, or really any dinner! They're incredibly easy to make, very healthy, and are packed full of bold flavors.
- 1 large bunch fresh Italian flat leaf parsley
- 2 large bunches scallions (green onions)
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- salt / pepper to taste
Salt & Vinegar Potatoes
- 2 lbs baby / fingerling potatoes
- 6-8 cups cold water
- 1 1/4 cup white vinegar or apple cider / malt vinegar
- 4 tbsp sea salt
Add all of the ingredients besides the olive oil into a food processor & pulse until a paste starts to form.
With the food processor running, drizzle in the olive oil slowly until everything is well emulsified. Cover in a bowl & set in the fridge until ready to use.
Salt & Vinegar Potatoes
Wash your potatoes & place them in a pot with the cold water, vinegar, & sea salt. Leave the potatoes whole.
Cover them and bring to a boil, then reduce to a low boil & allow to cook for 15-20 minutes until fork tender.
Drain the potatoes and immediately add them back into the pot. Add as much of the pesto as you'd like onto the potatoes & stir gently to combine (try not to break any of the potatoes). Top with chopped scallions if desired.