Salt and Vinegar Potato Salad Recipe

Introduction

Salt and Vinegar Potato Salad is a bright and tangy twist on a classic side dish. With tender potatoes soaked in a sharp vinegar dressing and fresh herbs, it’s perfect for picnics, barbecues, or a flavorful weeknight meal.

Ingredients

• 2 lbs red potatoes, cubed into 1-inch pieces
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 1 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper
• 2 tbsp chopped fresh dill
• 1/4 cup red onion, finely chopped
• 2 tbsp chopped chives

Instructions

1. Step 1: In a large pot, boil the cubed potatoes in generously salted water until fork-tender but still firm, about 10-12 minutes. Start checking at 8 minutes as cooking times can vary.
2. Step 2: While the potatoes cook, whisk together the white vinegar, olive oil, salt, and black pepper in a small bowl until well combined and slightly emulsified.
3. Step 3: Drain the potatoes immediately and pour the vinegar dressing over them while they are still steaming hot to maximize flavor absorption.
4. Step 4: Gently toss the warm potatoes with the dressing until every piece is coated, being careful not to break them apart.
5. Step 5: Add the chopped dill, red onion, and chives to the potatoes while they are still warm, mixing gently to distribute the herbs evenly.
6. Step 6: Refrigerate the salad for at least 1 hour to let the flavors meld. It tastes even better after sitting overnight—just give it a gentle stir before serving.

Tips & Variations

• Use white vinegar specifically for the signature tangy flavor; other vinegars will change the taste.
• Be sure to toss the potatoes with dressing while warm to help them soak up the flavors.
• Fresh dill is key for brightness—avoid dried as it won’t provide the same impact.
• Try adding a hard-boiled egg or crispy bacon for extra texture and flavor variation.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further over time. Re-stir gently before serving. This salad is best served chilled or at room temperature and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Red potatoes are preferred for their firm texture and ability to hold their shape. Waxy potatoes like Yukon Gold also work well, but avoid starchy varieties like Russets which can become mushy.

Why is it important to toss the potatoes while they are hot?

Tossing the potatoes in the dressing while they are hot helps them absorb more flavor, making the salad more flavorful overall. If the potatoes cool before dressing, they won’t soak up the tangy dressing as well.

Salt and Vinegar Potato Salad Recipe

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4.5 from 87 reviews

A tangy and refreshing Salt and Vinegar Potato Salad featuring tender red potatoes tossed in a sharp white vinegar dressing, enhanced with fresh dill, red onion, and chives. This salad is perfect for picnics or as a flavorful side dish that pairs beautifully with grilled or roasted meals.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 22 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs red potatoes, cubed into 1-inch pieces

Dressing

• 1/4 cup white vinegar
• 1/4 cup olive oil
• 1 tsp salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper

Herbs and Vegetables

• 2 tbsp chopped fresh dill
• 1/4 cup finely chopped red onion
• 2 tbsp chopped chives

Instructions

1. Cook Potatoes: In a large pot, bring generously salted water to a boil. Add the cubed red potatoes and cook until fork-tender but still holding their shape, about 10-12 minutes. Begin checking for doneness at 8 minutes to avoid overcooking.
2. Prepare Dressing: While the potatoes cook, whisk together white vinegar, olive oil, salt, and freshly ground black pepper in a small bowl until the mixture is well combined and slightly emulsified.
3. Drain and Dress Potatoes: Immediately drain the potatoes once cooked and place them in a bowl. Pour the warm vinegar dressing over the steaming hot potatoes to allow maximum absorption of flavors.
4. Toss Gently: Gently toss the potatoes with the dressing until each piece is evenly coated and glistening, taking care not to break the potatoes apart.
5. Add Herbs and Onion: While the potatoes are still warm, fold in the chopped fresh dill, red onion, and chives, distributing them evenly for bright flavor and color.
6. Chill and Serve: Refrigerate the potato salad for at least 1 hour to let the flavors meld. For best results, allow it to sit overnight and give it a gentle stir before serving.

Notes

• Use white vinegar specifically for its clean and sharp tang; avoid substitutions to maintain authentic flavor.
• Cubing potatoes uniformly ensures even cooking.
• Do not overcook the potatoes; they should be fork-tender but hold their shape to prevent a mushy salad.
• Pour dressing on hot potatoes for better flavor absorption.
• This potato salad tastes even better after resting overnight in the refrigerator.

Keywords: salt and vinegar potato salad, tangy potato salad, red potato salad, summer side dish, picnic salad