The 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.
