What does vinegar do to a potato?

1. Acidic Reaction: Vinegar is a weak acid, primarily composed of acetic acid. When the potato is immersed in vinegar, the acid reacts with the potato's surface.

2. Softening of Skin: The acidic environment causes the potato's skin to soften. The acetic acid breaks down the cell walls and pectin, which are the components responsible for the potato's firmness.

3. Color Change: The potato's skin may undergo a slight color change. The acid in the vinegar can react with the natural pigments in the potato, resulting in a slightly paler or translucent appearance.

4. Reduced Browning: One of the significant effects of vinegar on potatoes is its ability to prevent or slow down enzymatic browning. When potatoes are cut or exposed to air, they produce an enzyme called polyphenol oxidase, which leads to browning or darkening. The acidic nature of vinegar inhibits the activity of this enzyme, keeping the potato's cut surface whiter for a longer period.

5. Taste Alteration: Soaking potatoes in vinegar can impart a slightly tangy flavor, depending on the concentration and duration of the vinegar treatment.

It's worth noting that the extent of these effects may vary based on the type of potato, the vinegar concentration, and the soaking time. Soaking potatoes in vinegar can be a useful technique in culinary applications, such as making potato salads or preparing potatoes for other dishes where you want to preserve their color and prevent excessive browning.