Bright, tangy, and completely mayo-free, this Salt and Vinegar Potato Salad is the perfect side dish for any occasion. Its zesty flavor mimics your favorite chips while offering a wholesome twist. Whether it’s a summer barbecue, a picnic in the park, or just a family dinner at home, this potato salad is sure to impress. The best part? It tastes even better after sitting overnight, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can whip up this salad in no time.
- No Mayo Needed: Enjoy a lighter version of potato salad that is still creamy and full of flavor.
- Flavorful Herbs: Fresh dill and chives elevate this dish with a burst of herbaceous goodness.
- Versatile Serving Options: Perfect as a side dish or light main course, it pairs well with grilled meats or sandwiches.
- Make Ahead Friendly: This salad improves overnight in the fridge, making it ideal for meal prep.
Tools and Preparation
To create your delicious Salt and Vinegar Potato Salad, you’ll need a few essential tools. Having the right equipment makes cooking easier and more enjoyable.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Serving spoon
Importance of Each Tool
- Large pot: Ensures you can boil all the potatoes evenly without overcrowding.
- Colander: Helps drain excess water quickly from the potatoes to avoid sogginess.
- Mixing bowl: A spacious bowl allows for easy tossing of ingredients without spilling.
- Whisk: Perfect for combining your dressing smoothly and efficiently.
Ingredients
Ingredients:
– 2 lbs red potatoes, cubed into 1-inch pieces (uniform size cooks evenly)
– 1/4 cup white vinegar (don’t substitute—this gives the clean, sharp tang)
– 1/4 cup olive oil (good quality but not your fanciest extra virgin)
– 1 tsp salt (plus more for pasta water)
– 1/2 tsp black pepper (freshly ground tastes best)
– 2 tbsp chopped fresh dill (dried just won’t give the same bright flavor)
– 1/4 cup red onion, finely chopped (sweet onion works too)
– 2 tbsp chopped chives (adds beautiful color and mild onion flavor)
How to Make Salt and Vinegar Potato Salad
Step 1: Boil the Potatoes
In a large pot, boil cubed potatoes in generously salted water until fork-tender but still holding their shape, about 10-12 minutes. Start checking at 8 minutes because timing varies.
Step 2: Prepare the Dressing
While potatoes cook, whisk together white vinegar, olive oil, salt, and black pepper in a small bowl until well combined and slightly emulsified.
Step 3: Combine Potatoes with Dressing
Drain potatoes immediately using a colander. Pour the vinegar dressing over them while they’re still steaming hot. This step is crucial for maximum flavor absorption.
Step 4: Toss Gently
Gently toss the warm potatoes with dressing until every piece glistens. Be careful not to break them apart.
Step 5: Add Herbs
Add chopped dill, red onion, and chives while potatoes are still warm. Mix gently to distribute herbs evenly throughout.
Step 6: Chill Before Serving
Refrigerate for at least 1 hour to let flavors meld. For an even better taste experience, allow it to sit overnight—just give it a gentle stir before serving.
How to Serve Salt and Vinegar Potato Salad
Salt and vinegar potato salad is versatile and can complement many meals. Here are some delightful serving suggestions that enhance its bright and tangy flavors.
As a Standalone Dish
- A refreshing option for picnics or potlucks, this salad shines when served cold on a hot day.
With Grilled Meats
- Pair with grilled chicken or steak to balance the richness of the meat with the tanginess of the salad.
Alongside Sandwiches
- This potato salad makes a great side for deli sandwiches or burgers, adding a zesty twist to your meal.
As Part of a BBQ Spread
- Include it in your barbecue lineup alongside ribs and sausages; its flavor cuts through the smoky richness.
With Fresh Seafood
- Serve alongside grilled shrimp or fish tacos for a light, summer meal that highlights fresh ingredients.
How to Perfect Salt and Vinegar Potato Salad
To elevate your salt and vinegar potato salad, consider these helpful tips for achieving the best results.
- Use fresh herbs: Fresh dill and chives bring out vibrant flavors that dried herbs simply can’t match.
- Serve warm: Tossing the potatoes with dressing while they’re still warm helps them absorb more flavor.
- Adjust seasoning: Taste after mixing in herbs; you can always add more salt or vinegar to suit your preference.
- Let it rest: Refrigerating overnight allows flavors to meld, making each bite even tastier.
- Choose quality ingredients: Opt for good-quality olive oil and vinegar to enhance the overall taste of your dish.
Best Side Dishes for Salt and Vinegar Potato Salad
This potato salad pairs well with various side dishes. Here are some excellent options that will round out your meal.
- Grilled Vegetable Skewers: Colorful veggies add a smoky flavor that complements the tanginess of the salad.
- Coleslaw: A crunchy, creamy coleslaw brings contrast in texture and balances flavors beautifully.
- Corn on the Cob: Sweet corn provides a delightful bite alongside the sharpness of salt and vinegar potatoes.
- Roasted Chicken: Juicy, savory roasted chicken pairs perfectly with this refreshing side dish.
- Baked Beans: The sweet, hearty beans offer a nice counterpoint to the zesty potato salad.
- Stuffed Bell Peppers: These provide both color and nutrition, making your meal visually appealing and satisfying.
Common Mistakes to Avoid
Making salt and vinegar potato salad can be simple, but avoiding common pitfalls is key to achieving the best flavor and texture.
- Skipping the Salt in Water – Not salting the boiling water can lead to bland potatoes. Always add salt to the water for enhanced flavor.
- Using Wrong Vinegar – Substituting other vinegars can alter the taste. Stick with white vinegar for that signature tang.
- Overcooking Potatoes – Cooking potatoes too long can make them mushy. Test for doneness at 8 minutes to ensure they hold their shape.
- Not Tossing While Hot – Failing to dress the potatoes while they’re hot means less flavor absorption. Toss them immediately after draining.
- Ignoring Herbs – Using dried herbs instead of fresh will dull the dish’s brightness. Fresh dill and chives elevate this salad’s flavor profile.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep it refrigerated to maintain freshness and flavor.
Freezing Salt and Vinegar Potato Salad
- Freezing is not recommended as it affects texture.
- If you must freeze, use a freezer-safe container for up to 1 month.
Reheating Salt and Vinegar Potato Salad
- Oven – Preheat to 350°F, place in a covered dish, and heat until warm.
- Microwave – Place in a microwave-safe bowl, cover loosely, and heat in short intervals until warm.
- Stovetop – Gently reheat over low heat on the stovetop, stirring occasionally.
Frequently Asked Questions
Here are some common questions about making salt and vinegar potato salad.
What makes salt and vinegar potato salad different?
Salt and vinegar potato salad is distinct due to its bright, tangy flavor from white vinegar, unlike traditional mayo-based salads that are creamier.
Can I customize my salt and vinegar potato salad?
Absolutely! You can add ingredients like celery, bell peppers, or even bacon for extra crunch and flavor.
How long does salt and vinegar potato salad last?
It lasts in the refrigerator for up to 3 days when stored properly in an airtight container.
Can I serve salt and vinegar potato salad warm?
Yes! It tastes delicious warm or chilled; just remember that flavors deepen as it sits.
Final Thoughts
This salt and vinegar potato salad is a delightful twist on traditional recipes, offering bright flavors without heaviness. Perfect for picnics or barbecues, it’s easy to customize with your favorite ingredients. Try it today!
Salt and Vinegar Potato Salad
Salt and Vinegar Potato Salad is a refreshing twist on the classic side dish, offering vibrant flavors without the heaviness of mayonnaise. This tangy salad combines cubed red potatoes with a zesty vinegar dressing, fresh herbs, and a hint of sweetness from red onions. Perfect for summer barbecues, picnics, or as an accompaniment to grilled meats, this potato salad is light yet satisfying. Best served chilled, it tastes even better after sitting overnight, allowing the ingredients to meld into a deliciously harmonious dish that will impress your guests.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
- 2 lbs red potatoes
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill
- 1/4 cup red onion
- 2 tbsp chives
Instructions
- Boil potatoes in salted water until fork-tender (10-12 minutes). Check at 8 minutes.
- While potatoes cook, whisk together vinegar, olive oil, salt, and black pepper in a bowl.
- Drain potatoes in a colander and pour the dressing over them while still hot.
- Gently toss to coat all potatoes evenly.
- Add dill, red onion, and chives to the warm potatoes and mix gently.
- Refrigerate for at least 1 hour before serving; overnight is best for enhanced flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 0g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
