Description
This salt and vinegar potato salad is a tangy, creamy twist on the classic, inspired by the bold flavor of salt and vinegar chips. It’s quick, easy, naturally gluten-free, and perfect for picnics, barbecues, or any gathering where you want a crowd-pleasing side dish.
Ingredients
Scale
- 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)
Instructions
- Scrub and halve (or quarter if large) the baby potatoes. Place in a large pot and cover with cold water by about 1 inch. Add a big pinch of kosher salt to the water.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, or until potatoes are fork-tender but not falling apart.
- Drain potatoes in a colander and immediately return to the warm pot. While still hot, drizzle over 1/4 cup of the vinegar and sprinkle with 1/2 teaspoon kosher salt. Gently toss to coat and let sit for 10 minutes.
- In a small bowl, whisk together Dijon mustard, mayonnaise (if using), honey or maple syrup (if using), minced garlic, remaining 1/4 cup vinegar, and olive oil until creamy and emulsified.
- Transfer the warm, vinegar-soaked potatoes to a large mixing bowl. Pour the dressing over the top. Add diced celery, chopped red onion, fresh dill, and capers (if using). Season with black pepper.
- Toss gently to combine. Taste and adjust salt or vinegar as desired.
- Let the salad cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 24 hours) before serving.
- Before serving, give the salad a gentle toss and top with extra dill or a sprinkle of flaky sea salt if desired. Serve chilled or at cool room temperature.
Notes
For best flavor, let the salad chill before serving. Adjust vinegar to taste for more or less tang. Use vegan mayo or omit for a dairy-free/vegan version. Add-ins like pickles, bacon, or extra herbs can be used for variety. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 3/4 cup
- Calories: 190
- Sugar: 2
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 3
- Protein: 3
Keywords: potato salad, salt and vinegar, picnic, barbecue, gluten-free, vegan option, summer side, creamy, tangy, easy, crowd-pleaser