If you’ve ever thought potato salad had to be heavy with mayonnaise, get ready to have your taste buds surprised and delighted. The Best Salt and Vinegar Potato Salad (No Mayo, All Flavor!) Recipe is a vibrant twist on a classic that highlights the bold, tangy notes of vinegar and the fresh crunch of herbs without a drop of mayo in sight. This recipe is all about simple ingredients coming together to create a bright, flavorful salad that’s as satisfying as it is refreshing, perfect for picnics, barbecues, or any time you crave something truly delicious with a little zing.
Ingredients You’ll Need
Each ingredient in this salad plays a vital role in delivering texture, flavor, and eye appeal, all while keeping the recipe straightforward and accessible. Get ready to appreciate how a few fresh, well-chosen basics can transform into a salad bursting with character.
- 2 lbs red potatoes: Uniform 1-inch cubes cook evenly and hold their shape beautifully for that perfect bite.
- 1/4 cup white vinegar: The essential tang that cuts through the potatoes—don’t substitute this or you’ll miss the signature sharpness.
- 1/4 cup olive oil: Adds a silky, rich texture—choose a good quality, but not too strong extra virgin to keep balance.
- 1 tsp salt: Crucial for seasoning both the cooking water and the dressing, enhancing all other flavors.
- 1/2 tsp black pepper: Freshly ground pepper brings a subtle warmth that complements the acidity.
- 2 tbsp chopped fresh dill: Bright and herbaceous, dill gives the salad its inviting fresh garden aroma.
- 1/4 cup red onion, finely chopped: Adds a sweet crunch contrast and a lovely pop of color.
- 2 tbsp chopped chives: Mild onion flavor and a beautiful green touch to finish the salad elegantly.
How to Make The Best Salt and Vinegar Potato Salad (No Mayo, All Flavor!) Recipe
Step 1: Boil the Potatoes
Start by placing your cubed red potatoes into a large pot of generously salted water. The salt here is critical because it seasons the potatoes from the inside as they cook. Bring the water to a boil and simmer until the potatoes are just fork-tender but still intact, usually between 10 and 12 minutes. Begin checking around 8 minutes to avoid overcooking. Perfect texture is key to enjoying every bite.
Step 2: Prepare the Dressing
While those potatoes are cooking, whisk together the white vinegar, olive oil, salt, and freshly ground black pepper in a small bowl. The goal is a well-combined, slightly emulsified dressing that will cling beautifully to the warm potatoes, soaking in all that delicious sharp and smooth flavor.
Step 3: Dress the Hot Potatoes
Drain your potatoes immediately once tender and still warm, then pour the vinegar dressing over them. Toss gently but thoroughly to coat every piece with glossy flavor. Dressing the potatoes while they’re steaming hot allows them to absorb the tangy dressing more deeply, ensuring every bite is packed with zest.
Step 4: Add the Fresh Herbs and Onions
While the potatoes are still warm, stir in your chopped dill, red onion, and chives. The residual heat helps release the fragrance of the herbs, blending their freshness throughout the salad. Mix gently to distribute evenly without breaking the potatoes.
Step 5: Chill and Meld Flavors
For the best results, refrigerate your salad for at least an hour. This resting time lets the flavors marry perfectly, though it improves even more when left overnight. Just remember to give it one last gentle stir before serving to refresh the colors and redistribute the dressing.
How to Serve The Best Salt and Vinegar Potato Salad (No Mayo, All Flavor!) Recipe
Garnishes
To make your salad look as good as it tastes, consider extra fresh dill sprigs or a light sprinkle of more chopped chives right before serving. These simple garnishes add an aromatic pop and vibrant color that invites everyone to dig in.
Side Dishes
This salad is a crowd-pleaser alongside grilled chicken, juicy burgers, or flaky fish, making it a perfect barbecue companion. It also pairs beautifully with summertime staples like corn on the cob or a fresh tomato salad for a wholesome, colorful meal.
Creative Ways to Present
For a fun twist, serve this salad layered in glass jars for easy picnic portions or atop a bed of crunchy greens for a light lunch. You can even transform it into a main by folding in cooked green beans or sliced boiled eggs for added heartiness and texture.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in the refrigerator for up to four days and will actually taste better after chilling because the flavors mature. Just give it a gentle stir and if it seems a bit dry, drizzle a touch more olive oil and vinegar before serving.
Freezing
Freezing is not recommended for this salad. Potatoes tend to become grainy and lose their appealing texture once frozen and thawed, so it’s best enjoyed fresh from the fridge.
Reheating
If you prefer your potato salad warm, gently reheat small portions in the microwave or on the stovetop, stirring in a splash of olive oil or vinegar if needed. However, this salad truly shines when served cold or at room temperature.
FAQs
Can I use other types of potatoes?
Red potatoes are ideal because they hold their shape well and have a smooth texture. You can try yellow potatoes, but avoid starchy varieties like russets, which may fall apart during cooking.
Is there a substitute for fresh dill?
Fresh dill is important for that bright, herbal note. Dried dill lacks the same intensity and freshness, so it’s best to use fresh if possible for authentic flavor.
Can I make this salad vegan?
Absolutely! This recipe is naturally vegan since it contains no mayo or animal products. Just double-check your olive oil and vinegar qualities, and you’re good to go.
How tangy is the salad?
The vinegar gives it a lively, sharp tang that is balanced by the olive oil and herbs. If you prefer less acidity, start with less vinegar and adjust according to your taste preferences.
Can I prepare this salad the day before a party?
Yes, preparing it the day before is highly recommended. The flavors deepen and develop overnight, making it even more delicious when served.
Final Thoughts
If you’re craving a potato salad that’s refreshingly different and bursting with flavor, you really must try The Best Salt and Vinegar Potato Salad (No Mayo, All Flavor!) Recipe. It’s a celebration of simple ingredients treated with care, delivering bright, vibrant flavors that everyone will love. Trust me, once you try this refreshing, no-mayo twist, you’ll be reaching for it again and again.
PrintThe Best Salt and Vinegar Potato Salad (No Mayo, All Flavor!) Recipe
This vibrant Salt and Vinegar Potato Salad offers a fresh, tangy twist on the classic with no mayonnaise involved. Using red potatoes dressed warm in a sharp white vinegar and olive oil vinaigrette combined with fresh herbs and onions, this recipe delivers maximum flavor absorption and a perfect balance of bright and savory notes. Ideal as a flavorful side for BBQs, picnics, or light meals, it remains fresh tasting and satisfying without heaviness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes (including chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: European-inspired
- Diet: Low Fat
Ingredients
Potatoes
- 2 lbs red potatoes, cubed into 1-inch pieces
Dressing
- 1/4 cup white vinegar (do not substitute)
- 1/4 cup olive oil (good quality, but not extra virgin)
- 1 tsp salt (plus more for pasta water)
- 1/2 tsp black pepper (freshly ground)
Herbs & Aromatics
- 2 tbsp chopped fresh dill
- 1/4 cup red onion, finely chopped (sweet onion optional)
- 2 tbsp chopped chives
Instructions
- Boil potatoes: In a large pot, add the cubed red potatoes to generously salted boiling water and cook until fork-tender but still firm, about 10-12 minutes. Begin checking at 8 minutes to avoid overcooking, ensuring even pieces cook uniformly.
- 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.
- Drain and dress potatoes: Immediately drain the hot potatoes and pour the warm vinegar dressing over them while still steaming hot. This step is crucial to allow the potatoes to absorb maximum flavor.
- Toss gently: Gently toss the potatoes with the dressing until all pieces are glazed, taking care not to break them apart for perfect texture.
- Add herbs and onions: While the potatoes remain warm, mix in the chopped fresh dill, finely chopped red onion, and chives evenly throughout the salad.
- Chill and meld flavors: Refrigerate the salad for at least 1 hour to let the flavors meld, although overnight chilling enhances the taste even further. Before serving, give the salad a gentle stir to redistribute dressing and herbs.
Notes
- Do not skip salting the boiling water to season potatoes from within.
- Timing is critical: potatoes should be tender but not falling apart for ideal texture.
- Dressing potatoes warm ensures better flavor absorption.
- Best served chilled after resting, but tastes great even at room temperature.
- Store refrigerated up to 4 days; do not freeze as freezing alters texture negatively.
- If salad dries out, refresh with a drizzle of olive oil and vinegar before serving.
