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

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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