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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/salt-and-vinegar-potato-salad-recipe/