Salt and Vinegar Potato Salad
A refreshing and tangy potato salad that balances the sharpness of vinegar with fresh herbs, perfect for summer gatherings.
Ingredients
Main 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
Herbs and Vegetables
- 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
Instructions
Cooking 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.
Preparing 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.
Combining Ingredients
- Drain potatoes immediately and pour the vinegar dressing over them while they’re still steaming hot—this is crucial for maximum flavor absorption.
- Gently toss the warm potatoes with dressing until every piece glistens, being careful not to break them apart.
- Add chopped dill, red onion, and chives while potatoes are still warm, mixing gently to distribute herbs evenly throughout.
Chilling
- Refrigerate for at least 1 hour to let flavors meld, but this tastes even better after sitting overnight—just give it a gentle stir before serving.
Notes
It's crucial not to over-toss the potatoes and treat them gently. The salad pairs excellently with casseroles.