Vinegary potato salad

Vinegary potato salad
  • 70 Dekagram (dkg) potato
  • 1 Piece red onion
  • 2 Table spoon (tbsp) vinegar (20%)
  • 2 Table spoon (tbsp) caster sugar
  • 1 Tea spoon (tsp) salt
  • 1 Peck minced black pepper
  • 5 Decilitre (dl) water

season: Winter

occasion: 4Family, 4Holidays

origin: International



Cook the potato, peel and cool it, slice into 1/2 cm pieces. Cut the red onion into thin chops, layer the potato and onion into a bowl. Separetaly mix the water, salt, sugar, pepper and vinegar and mix them until the sugar dissolved. Add this mix to potato, put into refrigerator at least for 2-3 hours.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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