Salt and Vinegar Potato Salad Recipe – Easy Flavorful Twist

Name: Salt and Vinegar Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds baby potatoes, halved (Yukon Gold or red potatoes preferred); 1/2 cup apple cider vinegar (or white wine vinegar); 1/4 cup olive oil (extra-virgin preferred); 1/2 teaspoon kosher salt (plus more for seasoning water and finishing); 1/2 teaspoon freshly ground black pepper; 2 stalks celery, finely diced; 1/4 cup red onion, finely chopped (optional); 2 tablespoons chopped fresh dill (or parsley); 1 tablespoon capers, drained (optional); 2 tablespoons Dijon mustard; 1 tablespoon mayonnaise or vegan mayo (optional); 1 teaspoon honey or maple syrup (optional); 1 clove garlic, finely minced (or 1/4 teaspoon garlic powder)

By:

Mala

September 5, 2025

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The first time I tasted a salt and vinegar potato salad, it was like a fireworks show for my taste buds—tangy, punchy, and downright addictive. You know when you open a bag of salt and vinegar chips and just can’t stop munching? Imagine that zippy flavor, but wrapped up in a creamy, hearty potato salad. It’s the ultimate side dish for picnics and summer cookouts, and honestly, I can’t believe it took me so long to swap classic mayo-based potato salad for this bold, crave-worthy version.

I grew up with the traditional potato salad—lots of mayo, some mustard, a handful of celery, and a sprinkle of paprika. Good, sure, but after a while, it just started to feel a little… well, expected. One summer, on a whim, I tossed my boiled potatoes with a splash of vinegar while they were still warm. The result? Instant flavor upgrade! That’s when I started experimenting with different vinegars, crunchy add-ins, and just the right amount of salt. I’ve made this salt and vinegar potato salad more times than I can count, tweaking it until it hit that perfect spot between creamy and tangy.

This recipe is a total game-changer—bright, vibrant, and so easy to throw together. It’s perfect for anyone who loves salt and vinegar chips, or just wants something a little different at their next barbecue. Plus, it’s naturally gluten-free and can easily be made vegan. After countless batches for family gatherings, potlucks, and those lazy Sunday lunches, I can confidently say this is my go-to potato salad. If you’re looking for a side dish that’ll have everyone asking for seconds (and the recipe!), this salt and vinegar potato salad is the flavor-packed twist you need.

Why You’ll Love This Salt and Vinegar Potato Salad Recipe

Quick & Easy: You can whip this up in just 30 minutes—start to finish! No fancy kitchen skills required.
Simple Ingredients: Nothing wild here. Most of the items are already in your pantry or fridge—think potatoes, vinegar, and some classic seasonings.
Perfect for Every Occasion: This potato salad shines at summer barbecues, casual lunches, picnics, or even as a zesty side for weeknight dinners. It’s a hit just about anywhere.
Crowd-Pleaser: Kids love it, adults rave about it, and my family polishes off the bowl every single time. It’s even great for picky eaters who want something with a punch.
Unbelievably Delicious: The marriage of creamy potatoes and tangy vinegar is just magical. It’s like the best parts of salt and vinegar chips and classic potato salad all in one.

What truly sets this salt and vinegar potato salad apart is the method—soaking the warm potatoes in vinegar before adding the rest of the dressing. This extra step means every bite is packed with bold, zesty flavor, not just the top layer. I also love to toss in some crunchy veggies for texture and a sprinkle of fresh herbs to brighten things up. I’ve tested this recipe for every kind of gathering, and it always disappears fast—people come back for seconds (and thirds!).

If you’ve ever been disappointed by bland, one-note potato salads, this version will totally win you over. It’s comfort food with attitude—lively, satisfying, and totally crave-worthy. Plus, it’s flexible! I’ve made it dairy-free for friends, dialed up the tang for vinegar fans, and even tossed in bacon for my husband. This is one of those recipes that feels like a treat but is easy enough for everyday meals. Trust me, it’s a must-make for anyone who loves big, bold flavors.

Ingredients Needed

This salt and vinegar potato salad keeps things simple, so you can focus on bold flavors and textures without a ton of fuss. Most ingredients are pantry staples, and you can easily swap things based on what you’ve got. Here’s what you’ll need:

For the Salad:
- 2 pounds (900g) baby potatoes, halved (Yukon Gold or red potatoes work best—thin-skinned and creamy!)
- 1/2 cup (120ml) apple cider vinegar (or white wine vinegar for a sharper tang)
- 1/4 cup (60ml) olive oil (extra-virgin for the best flavor)
- 1/2 teaspoon kosher salt (plus more for seasoning water and finishing)
- 1/2 teaspoon freshly ground black pepper
- 2 stalks celery, finely diced (for crunch and freshness)
- 1/4 cup (25g) red onion, finely chopped (optional, for a gentle bite)
- 2 tablespoons chopped fresh dill (or parsley, if you prefer)
- 1 tablespoon capers, drained (optional, but adds a briny pop)
For the Dressing:
- 2 tablespoons (30ml) Dijon mustard (adds depth and creaminess)
- 1 tablespoon (15ml) mayonnaise or vegan mayo (optional—just a touch for extra creaminess)
- 1 teaspoon honey or maple syrup (balances out the tang—leave out if you prefer super-tangy)
- 1 clove garlic, finely minced (or 1/4 teaspoon garlic powder for a milder flavor)

Ingredient Tips: I always look for small, firm potatoes—they cook evenly and hold their shape. Apple cider vinegar brings a little sweetness, but if you love that strong, chip-like flavor, go for white vinegar. For olive oil, I stick with California Olive Ranch or Kirkland (they never let me down). No fresh dill? Parsley or chives work just as well. And if you’re all out of capers, chopped pickles are a great sub.

Substitutions: You can swap in Greek yogurt for the mayo if you want it lighter, or use vegan mayo for a dairy-free version. No celery? Try diced cucumber for crunch. If you need the salad gluten-free, you’re in luck—there’s no gluten in sight! For extra flavor, a sprinkle of smoked paprika or a handful of crumbled cooked bacon is always a welcome addition. The ingredient list is forgiving, so use what you’ve got and make it your own.

Equipment Needed

Large pot or saucepan: For boiling the potatoes. I use my trusty 4-quart pot—it’s the perfect size for this recipe.
Colander: For draining the potatoes. A fine-mesh strainer also works if that’s what you’ve got.
Large mixing bowl: You’ll want room to toss everything together without making a mess.
Small bowl: For whisking the dressing. Sometimes I just use a large mug (no shame in the game).
Chef’s knife and cutting board: For dicing veggies and herbs.
Measuring cups and spoons: For accuracy—though I’ll admit, I eyeball the vinegar sometimes!
Wooden spoon or spatula: For gently mixing—so the potatoes don’t get smashed.

Equipment Tips: If you don’t have a colander, a sturdy slotted spoon will work for transferring potatoes. For a budget-friendly mixing bowl, I love IKEA’s stainless steel set—easy to clean and nearly indestructible. My favorite chef’s knife is a Victorinox; it’s affordable, sharp, and easy to handle. Give your knives a quick hone before starting—sharp knives make prep safer and quicker!

Preparation Method

Prep the Potatoes:

Scrub 2 pounds (900g) baby potatoes and halve them (quarter if large). Place them in a large pot and cover with cold water by about 1 inch. Add a big pinch of kosher salt (about 1 tablespoon) to season the water.

Tip: Starting with cold water helps the potatoes cook evenly. Warm water can cause the outside to overcook before the inside is tender.
Boil the Potatoes:

Bring to a boil over medium-high heat, then lower to a gentle simmer. Cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.

Sensory Cue: The potatoes should be easily pierced with a fork but still hold their shape. If they start to break up, they’re overdone!
Drain and Vinegar Soak:

Drain the potatoes in a colander and immediately transfer back to the warm pot. While the potatoes are still hot, drizzle over 1/4 cup (60ml) of the apple cider vinegar and sprinkle with 1/2 teaspoon kosher salt. Gently toss to coat. Let sit for 10 minutes.

Note: This step lets the potatoes soak up the tangy vinegar, making every bite flavorful—not just the surface.
Prepare the Dressing:

In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon mayo (or vegan mayo), 1 teaspoon honey (or maple syrup), 1 clove garlic (minced), the remaining 1/4 cup (60ml) vinegar, and 1/4 cup (60ml) olive oil. Whisk until creamy and emulsified.

Troubleshooting: If the dressing looks separated, keep whisking or shake it in a jar with a tight lid.
Toss the Salad:

Add the warm, vinegar-soaked potatoes to a large mixing bowl. Pour the dressing over the top. Add 2 stalks diced celery, 1/4 cup chopped red onion, 2 tablespoons fresh dill, and 1 tablespoon capers (if using). Season with black pepper.

Tip: Toss gently—overmixing can make the potatoes mushy.
Adjust and Chill:

Taste and add more salt or vinegar if you want extra tang. Let the salad cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 24 hours) before serving.

Warning: The flavors really come together as it chills, so don’t skip this step!
Serve:

Give the salad a gentle toss before serving. Top with extra dill or a sprinkle of flaky sea salt for a finishing touch. Serve cold or at cool room temperature.

Personal Note: I sometimes add more fresh herbs just before serving for a bright, pretty look—especially if it’s for guests.

Cooking Tips & Techniques

Don’t Overcook the Potatoes: Keep an eye on them—overcooked potatoes will turn to mush when you mix everything. I always start checking at the 10-minute mark.
Season While Hot: Potatoes absorb flavor best when they’re warm. That first hit of vinegar and salt makes all the difference. If you forget, just drizzle a little extra vinegar at the end.
Creamy, Not Mushy: Use a gentle hand when mixing. I use a wooden spoon and toss from the bottom up—less breakage, more beautiful chunks.
Let It Chill: The salad is good warm but even better after chilling. The flavors meld, and the texture firms up. I’ve rushed it before and regretted it—patience pays off!
Balance the Tang: Everyone’s vinegar tolerance is different. Taste as you go, adding more vinegar or a pinch of sugar to find your sweet spot.
Multitask: While the potatoes are boiling, prep your veggies and dressing. It saves time and keeps things moving smoothly.
Consistency: Cut potatoes evenly for uniform cooking. If you get a few tiny pieces, save those for topping—they soak up the dressing like sponges!
Learned the Hard Way: Once, I used a super-sharp white vinegar and forgot the oil. The salad was way too harsh! Stick to apple cider or white wine vinegar and don’t skip the olive oil for balance.

Variations & Adaptations

Dairy-Free & Vegan: Use vegan mayo or skip it altogether. Olive oil alone creates a bright, tangy dressing with no dairy at all.
Extra-Crunchy: Add diced pickles, radishes, or thinly sliced snap peas for more texture. I love tossing in pickled red onions for a twist.
Herb Lovers: Swap dill for chives, parsley, or tarragon. Mix and match based on what’s fresh or what you love most.
Protein Boost: Top with crumbled hard-boiled eggs or crispy bacon. My husband swears by the bacon version for picnics.
Different Cooking Methods: Try roasting the potatoes instead of boiling. They get golden edges and a deeper flavor—just toss with vinegar while still hot.
Low-Carb: Use steamed cauliflower florets in place of potatoes for a lighter, lower-carb version. (Honestly, it’s surprisingly satisfying!)
Allergen Substitutions: For egg allergies, skip the mayo or use an egg-free version. If you need nut-free, stick with olive oil and avoid nut-based dressings.
Personal Favorite: I sometimes add a little crumbled feta or goat cheese for creamy, salty pops—it’s not traditional, but it’s ridiculously good.

Serving & Storage Suggestions

Serving: Salt and vinegar potato salad is best served chilled or at cool room temperature. I like to pile it high in a big bowl, topped with extra fresh dill and a sprinkle of flaky salt. For a picnic, serve alongside grilled chicken, burgers, or veggie skewers. It also pairs beautifully with cold cuts and sandwiches—anything that loves a tangy, bright side.

Drink Pairings: Cool, crisp drinks like lemonade, iced tea, or a light beer are perfect. For wine, try a zippy Sauvignon Blanc or a dry rosé—something that matches the salad’s brightness.

Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. The flavor actually deepens with time, making it a great make-ahead dish. If it dries out, stir in a little extra olive oil or vinegar before serving.

Reheating: Honestly, this salad isn’t meant to be reheated. Serve cold, straight from the fridge, or let it sit out for 15-20 minutes to take off the chill. I’ve tried microwaving it once and… just don’t—it’s not the same!

Nutritional Information & Benefits

Each serving (about 3/4 cup) of this salt and vinegar potato salad has roughly:

Calories: 190
Fat: 8g
Carbs: 27g
Fiber: 3g
Protein: 3g

Health Benefits: Potatoes are packed with potassium and fiber, and olive oil adds heart-healthy fats. Apple cider vinegar is known for its potential to support digestion and blood sugar balance. Plus, this recipe is naturally gluten-free, and can easily be made vegan or dairy-free. Watch out for egg or mustard allergies if serving to a crowd—otherwise, this is a side that fits right into many healthy eating styles. Personally, I love that it’s light, satisfying, and doesn’t weigh me down like some mayo-heavy salads.

Conclusion

This salt and vinegar potato salad is more than just a side—it’s a flavor-packed star that steals the show at every cookout and family dinner. The tangy, zesty bite will have you going back for “just one more spoonful” (don’t say I didn’t warn you!). I love how it’s easy to adapt, quick to prepare, and always a hit with guests and picky eaters alike.

If you’re looking for a fresh take on potato salad, give this recipe a try. Throw in your favorite herbs, swap the dressing to fit your diet, or add a crunchy topping—make it yours! I genuinely hope you love it as much as my family does.

Let me know if you make it—drop a comment below with your favorite variation, pin it for later, or share your own twist on salt and vinegar potato salad. Here’s to bold flavors, easy recipes, and never settling for boring sides again!

FAQs

What potatoes work best for salt and vinegar potato salad?

Baby Yukon Gold or red potatoes are my go-to—they’re creamy and hold their shape. Waxy potatoes work better than starchy ones (like Russets) for this recipe.

Can I make this potato salad ahead of time?

Yes! It actually tastes even better after a few hours in the fridge. Just give it a gentle stir before serving and add a splash more vinegar or oil if it seems dry.

Is this recipe vegan?

It can be! Just use vegan mayo (or skip the mayo entirely) and check that your Dijon mustard is vegan-friendly. The rest of the ingredients are plant-based.

How do I keep the potatoes from getting mushy?

Don’t overcook them, and toss gently when mixing. Start checking for doneness at the 10-minute mark and use a wooden spoon to combine everything.

Can I use a different type of vinegar?

Definitely. Apple cider vinegar is my favorite for balance, but white wine vinegar, rice vinegar, or even plain white vinegar work. Just adjust the amount to taste—it’s all about what you love!