The Best Salt and Vinegar Potato Salad

I love making this Salt and Vinegar Potato Salad because it has that perfect balance of tangy and creamy flavors. The vinegar gives it a sharp bite, while the creamy mayo brings it all together. It’s a refreshing twist on the classic potato salad that everyone loves!

Why I’ll Love This Recipe

I enjoy how the tangy vinegar cuts through the richness of the creamy dressing, giving each bite a satisfying balance. It’s not overly heavy but still full of flavor. The fresh herbs and red onion add a little crunch and freshness, making this the perfect side dish for summer gatherings or barbecues. Plus, it’s easy to make and even better when it sits for a few hours, letting the flavors meld together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds baby potatoes (Yukon Gold or red potatoes)

• 1/2 cup white vinegar (or apple cider vinegar for a milder taste)

• 1/4 cup olive oil

• 1/4 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon sugar (optional)

• 1 teaspoon salt (or more to taste)

• 1/2 teaspoon black pepper

• 1/4 teaspoon garlic powder (optional)

• 1/2 small red onion (finely chopped)

• 1/4 cup chopped fresh parsley

• Chives or green onions (for garnish)

• Additional salt for sprinkling

Directions

1. Cook the Potatoes: I start by placing the potatoes in a large pot and covering them with cold water. I bring it to a boil and then reduce to a simmer for about 12-15 minutes, or until the potatoes are tender. After draining, I let them cool slightly before cutting them into bite-sized pieces.

2. Make the Vinegar Dressing: In a separate bowl, I whisk together the vinegar, olive oil, mayonnaise, Dijon mustard, sugar (if using), salt, pepper, and garlic powder. I adjust the seasoning if needed, aiming for a tangy but well-balanced flavor.

3. Toss the Salad: I add the slightly cooled potatoes to the bowl with the dressing. I gently toss to coat them evenly, allowing the potatoes to absorb the flavors while they’re still warm.

4. Add the Veggies: Next, I stir in the chopped red onion and fresh parsley. I toss everything together and make sure it’s well mixed.

5. Chill and Serve: I place the potato salad in the fridge and let it chill for at least 30 minutes (it tastes even better if it sits for a few hours).

6. Garnish: Before serving, I sprinkle a pinch of extra salt on top and garnish with chopped chives or green onions for a little extra freshness.

Servings and Timing

This recipe yields about 6-8 servings. Prep time is around 10 minutes, with a chilling time of at least 30 minutes.

Variations

I like to change it up by:

• Mixing in some diced celery for extra texture.

• Using a splash of malt vinegar for a deeper flavor.

• Experimenting with fresh dill or tarragon for a more herbaceous note.

Storage / Reheating

I store the potato salad in an airtight container in the fridge for up to 3 days. I don’t recommend reheating, as it’s best enjoyed cold or at room temperature.

FAQs

1. Can I use regular potatoes instead of baby potatoes?
Yes! I prefer baby potatoes for their smooth texture, but you can use any waxy potatoes, like red or Yukon Gold, and cut them into bite-sized pieces.

2. Is there a way to make this salad less tangy?
You can reduce the amount of vinegar or add a little extra sugar to balance out the sharpness.

3. Can I make this salad ahead of time?
Definitely! In fact, it tastes better after sitting for a few hours as the flavors meld together.

4. How spicy is this salad?
It’s not spicy at all. The flavor comes from the tang of vinegar and the richness of the dressing. You can add a pinch of chili flakes if you like a bit of heat.

5. Can I use a different kind of vinegar?
Yes, apple cider vinegar or even balsamic vinegar can be used if you prefer a slightly different flavor profile.

Conclusion

This Salt and Vinegar Potato Salad is my go-to side dish for its bright, zesty flavor and creamy texture. It’s the perfect balance of tangy, savory, and satisfying, and it’s super easy to whip up. Plus, it’s an ideal make-ahead option for picnics, barbecues, and potlucks. Enjoy it alongside your favorite grilled meats or as a stand-alone snack!