I have a special place in my heart for potato salad—it’s like a warm hug on a summer day. This Salt and Vinegar Potato Salad is bright and tangy, a refreshing twist on the classic that is perfect for picnics, cookouts, or just a casual weeknight meal. There’s something undeniably satisfying about the combination of tender red potatoes dressed in a zesty vinegar dressing, with a sprinkling of fresh herbs to elevate every bite. It’s the kind of dish that brings people together, whether you’re sharing it with family or taking it to a potluck, and it never fails to impress.
Why You’ll Love This Dish
What makes this recipe truly shine is its simplicity coupled with that zingy flavor. Preparing it takes hardly any time, making it an excellent choice for those looking for a quick, crowd-pleasing side. It’s budget-friendly, too. You can whip this up without breaking the bank, and let me tell you: the delightful balance of salty and sour will keep your guests coming back for more. It’s also incredibly versatile. Pair it with grilled meats, bring it to a family gathering, or serve it alongside some fresh greens for a light lunch.
“This potato salad is a game-changer! The salt and vinegar dressing is so refreshing, and the herbs really brighten it up. It’s become my go-to dish for gatherings!” — A Satisfied Home Cook
Preparing Salt and Vinegar Potato Salad
Getting started on this recipe is a breeze. First, you’ll boil your diced potatoes until they’re tender, which only takes about 10-12 minutes. While those are bubbling away, you’ll whisk together the dressing in a separate bowl. Once the potatoes are drained, you’ll coat them with the dressing while they’re still warm, allowing them to soak in that flavor. Then just mix in the fresh herbs and aromatics, let it chill for a bit, and you’re ready to serve a dish that never goes unnoticed.
What You’ll Need
This recipe calls for some straightforward ingredients that you may already have in your kitchen:
- 2 lbs red potatoes, cubed into 1-inch pieces
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh dill
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped chives
If you’re out of red potatoes, you could always substitute with yellow or even Yukon Gold. The texture might differ slightly, but they’ll still hold up beautifully in this salad.
Step-by-Step Instructions
Let’s dive into the nitty-gritty of making this irresistible potato salad:
Boil the Potatoes: Place your cubed red potatoes in a large pot and cover them with cold salted water. Bring it to a boil and cook until they are fork-tender, which should take about 10-12 minutes.
Make the Dressing: While the potatoes are cooking, whisk together the white vinegar, olive oil, salt, and black pepper in a small bowl until the mixture is emulsified and slightly thickened.
Drain and Dress: Drain the tender potatoes and promptly pour the warm dressing over them. Toss gently until every piece is coated in that delicious tang.
Add Fresh Herbs: While the potatoes are still warm, fold in the chopped dill, red onion, and chives. The warmth of the potatoes helps release the flavors of the fresh herbs.
Chill: For the best flavor, refrigerate the salad for at least 1 hour, but if you can wait overnight, that’s even better! This allows the flavors to meld beautifully.
Best Ways to Enjoy It
Serve this Salt and Vinegar Potato Salad in a pretty bowl, adorned with a sprinkle of chives for a finishing touch. It makes a delightful companion to grilled chicken or fish, and it complements anything barbecued wonderfully. For a heartier option, serve it alongside baked beans or a classic coleslaw for that quintessential summer spread.
Keeping Leftovers Fresh
To ensure your potato salad remains fresh, store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3-5 days. If you notice any separation in the dressing after a day or two, just give it a gentle stir before serving again.
Helpful Cooking Tips
- If you want to amp up the flavor, consider roasting the potatoes instead of boiling them. Just toss them in olive oil, salt, and pepper, and roast until golden brown. This adds a delightful depth to the salad.
- Don’t shy away from experimenting with herbs! Fresh parsley or even a hint of mint can give the salad a unique twist.
Creative Twists
Feeling adventurous? You can switch things up by adding diced avocado for creaminess or chopped pickles for an added crunch. A sprinkle of smoked paprika can introduce a lovely smokiness, too. Each variation opens up new textures and flavors, allowing you to make it your own.
Your Questions Answered
Can I prepare this potato salad ahead of time?
Absolutely! This salad tastes even better after it has had time to sit and absorb the flavors, making it an ideal make-ahead dish. Try to prepare it a day in advance for a more intense flavor profile.
What if I don’t have fresh herbs?
If fresh herbs aren’t available, you could use dried versions; however, adjust the quantity down as dried herbs are more concentrated. A teaspoon of dried dill or chives would suffice, but fresh really does make a difference in this recipe.
How can I ensure my potatoes don’t get mushy?
Make sure to not overboil the potatoes. Start testing them after around 10 minutes—you’re looking for a fork-tender texture that still holds its shape.
Whether you’re enjoying this potato salad in the golden warmth of summer or as a side on a chilly evening, it’s bound to become a cherished recipe in your rotation. Happy cooking!
Salt and Vinegar Potato Salad
Ingredients
Method
- Place your cubed red potatoes in a large pot and cover them with cold salted water. Bring it to a boil and cook until they are fork-tender, about 10-12 minutes.
- While the potatoes are cooking, whisk together the white vinegar, olive oil, salt, and black pepper in a small bowl until the mixture is emulsified and slightly thickened.
- Drain the tender potatoes and promptly pour the warm dressing over them. Toss gently until every piece is coated in the dressing.
- While the potatoes are still warm, fold in the chopped dill, red onion, and chives.
- For the best flavor, refrigerate the salad for at least 1 hour, preferably overnight.