Why You’ll Love This Recipe
If you’re a fan of the bold flavors of salt and vinegar chips, then this potato salad will become your go-to! The tangy white vinegar pairs perfectly with the tender potatoes, and the addition of fresh herbs like dill and chives gives the salad a delightful burst of flavor. It’s an incredibly easy recipe with minimal ingredients that’s sure to impress at your next gathering. Plus, it’s mayo-free, so it’s lighter and just as delicious!
Ingredients
- 2 lbs red potatoes, cubed into 1-inch pieces
- 1/4 cup white vinegar (do not substitute for the sharp tang)
- 1/4 cup olive oil (use a good quality but not extra virgin)
- 1 tsp salt (plus more for pasta water)
- 1/2 tsp black pepper (freshly ground is best)
- 2 tbsp chopped fresh dill
- 1/4 cup red onion, finely chopped (sweet onion works too)
- 2 tbsp chopped chives
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Potatoes:
In a large pot, bring water to a boil and generously salt it. Add the cubed potatoes and cook for 10-12 minutes, or until fork-tender but still holding their shape. Start checking the potatoes at 8 minutes to ensure they don’t overcook. Drain immediately after cooking. - Make the Dressing:
While the potatoes are cooking, whisk together the white vinegar, olive oil, salt, and black pepper in a small bowl until well combined and slightly emulsified. - Dress the Potatoes:
Pour the vinegar dressing over the hot, drained potatoes while they are still steaming. This is key for ensuring maximum flavor absorption. Gently toss the warm potatoes to coat them evenly, being careful not to break them apart. - Add the Herbs:
While the potatoes are still warm, add the chopped dill, red onion, and chives. Toss gently to distribute the herbs evenly throughout the potatoes. - Chill and Serve:
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld. For best results, let it sit overnight. Before serving, give it a gentle stir.
Servings and Timing
This recipe serves 6-8.
Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Variations
- Greek-Style Salt and Vinegar Potato Salad: Add crumbled feta cheese and Kalamata olives for a Mediterranean twist.
- Garden Salt and Vinegar Potato Salad: Toss in fresh corn kernels and cherry tomatoes for added sweetness and color.
- Herb-Loaded Salt and Vinegar Potato Salad: Add more fresh parsley and chives to amp up the green, herby flavor.
- Briny Salt and Vinegar Potato Salad: Include capers and pickled onions for a tangier, brinier version.
Storage Tips
- Storage: This potato salad keeps beautifully in the fridge for up to 4 days. It actually improves in flavor over time, so it’s great for meal prepping!
- Freezing: Don’t freeze this salad as the potatoes will become grainy when thawed.
- Rehydrating: If the salad looks a little dry after sitting in the fridge, drizzle a bit more olive oil and vinegar to refresh it.
Serving Suggestions
- Perfect BBQ Side: Pairs beautifully with grilled chicken, burgers, or fish.
- Picnic Favorite: Since there’s no mayo, this is perfect for outdoor events and warm weather.
- Light Lunch: Serve it alongside a green salad and crusty bread for a simple, healthy meal.
- Summer Dinner: Great with corn on the cob and a fresh tomato salad.
FAQs
Can I use a different type of potato?
Yes, you can use Yukon Gold potatoes or other waxy potatoes that hold their shape well when boiled.
Why is it important to dress the potatoes while they are hot?
Dressing the potatoes while they are hot ensures they absorb the vinegar-based dressing fully, giving them more flavor.
Can I make this salad ahead of time?
Absolutely! In fact, this salad gets better after it sits for a few hours or overnight as the flavors have more time to meld together.
Can I add mayonnaise to this potato salad?
If you prefer a creamy version, feel free to add a spoonful of mayonnaise or a dairy-free alternative to give it a richer texture.
How can I make the salad spicier?
You can add a pinch of cayenne pepper or chili flakes to the dressing for an extra kick.
Is this potato salad vegan-friendly?
Yes, this recipe is completely vegan since it doesn’t contain any dairy or animal products.
Can I use other herbs in the salad?
Yes, you can experiment with other fresh herbs like parsley, tarragon, or basil to change up the flavor.
Can I use a different oil for the dressing?
Yes, you can use any neutral oil like vegetable oil or avocado oil if you prefer.
How long can I store this potato salad?
It will last in the fridge for up to 4 days. After that, the potatoes might start to lose their texture.
Conclusion
This Salt and Vinegar Potato Salad is the perfect summer side dish—fresh, tangy, and full of flavor. With its simple ingredients and healthy twist (no mayo!), it’s a crowd-pleaser that’s easy to make and gets better over time. Whether you’re serving it at a BBQ, picnic, or as a light lunch, this potato salad will quickly become a favorite in your recipe repertoire!
Salt and Vinegar Potato Salad
- Total Time: 22 minutes
Description
This Salt and Vinegar Potato Salad is a tangy, refreshing alternative to traditional mayo-based versions. With tender potatoes soaked in a sharp vinegar dressing and paired with fresh herbs like dill, chives, and red onion, it’s the perfect side dish for BBQs, picnics, and light meals.
Ingredients
For the Potato Salad:
2 lbs red potatoes, cubed into 1-inch pieces
1/4 cup white vinegar (do not substitute for the sharp tang)
1/4 cup olive oil (use a good quality but not extra virgin)
1 tsp salt (plus more for pasta water)
1/2 tsp black pepper (freshly ground is best)
2 tbsp chopped fresh dill
1/4 cup red onion, finely chopped (sweet onion works too)
2 tbsp chopped chives
Instructions
-
Cook the Potatoes:
In a large pot, bring water to a boil and generously salt it. Add the cubed potatoes and cook for 10-12 minutes, or until fork-tender but still holding their shape. Start checking the potatoes at 8 minutes to ensure they don’t overcook. Drain immediately after cooking. -
Make the Dressing:
While the potatoes are cooking, whisk together the white vinegar, olive oil, salt, and black pepper in a small bowl until well combined and slightly emulsified. -
Dress the Potatoes:
Pour the vinegar dressing over the hot, drained potatoes while they are still steaming. This is key for ensuring maximum flavor absorption. Gently toss the warm potatoes to coat them evenly, being careful not to break them apart. -
Add the Herbs:
While the potatoes are still warm, add the chopped dill, red onion, and chives. Toss gently to distribute the herbs evenly throughout the potatoes. -
Chill and Serve:
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld. For best results, let it sit overnight. Before serving, give it a gentle stir.
Notes
Potato Texture: Red potatoes are perfect for this salad because they hold their shape well after boiling, but feel free to experiment with other waxy potatoes like Yukon Gold or fingerling potatoes.
Herb Variations: Don’t hesitate to add more fresh herbs to suit your taste! Parsley and tarragon add wonderful freshness, and rosemary can be used for a deeper, savory flavor.
Vinegar Type: While white vinegar is key for the sharp tang, you can also experiment with apple cider vinegar for a milder, slightly fruity flavor.
Salad Consistency: If the salad seems too dry after refrigeration, just drizzle in a little more olive oil and vinegar to refresh the dressing.
- Prep Time: 10 minute
- Cook Time: 12 minutes
- Category: Side Dish Salad Vegan Healthy
- Method: Boiling Tossing
- Cuisine: American Mediterranean
