Description
This Salt and Vinegar Potato Salad is a fresh, tangy twist on a classic side dish. Made with tender red potatoes, bright herbs, and a zesty vinegar dressing, it’s light, flavorful, and perfect for BBQs, picnics, or easy weeknight meals.
Ingredients
Scale
- 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 boiling water)
- 1/2 tsp black pepper
- 2 tbsp chopped fresh dill
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped chives
Instructions
- Bring a large pot of generously salted water to a boil. Add cubed potatoes and cook for 10–12 minutes until fork-tender but still firm.
- While the potatoes cook, whisk together vinegar, olive oil, salt, and black pepper in a small bowl until slightly emulsified.
- Drain the potatoes and immediately transfer them to a large bowl. Pour the dressing over the hot potatoes.
- Gently toss to coat all pieces evenly without breaking them apart.
- Add chopped dill, red onion, and chives. Mix gently until well combined.
- Refrigerate for at least 1 hour, preferably overnight, to allow flavors to develop.
Notes
- Dressing the potatoes while hot helps them absorb more flavor.
- For a stronger tang, add an extra splash of vinegar before chilling.
- Best enjoyed chilled, but you can also serve it slightly warm.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: side dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg