I have always loved the unique tangy kick of salt and vinegar flavors, especially when paired with something hearty and comforting. That’s why I created this delicious Salt and Vinegar Potato Salad. It is a refreshing twist on the classic potato salad, one that brings together the creaminess of tender potatoes with the zesty punch of vinegar and the perfect balance of seasoning. This recipe grew from my passion for taking simple ingredients and elevating them into something both memorable and crowd-pleasing.

Growing up, potato salad was a dish that never failed to appear at family gatherings, picnics, and celebrations. I remember the big bowls filled with creamy potatoes, and how everyone had their own way of making it special. Over time, I discovered how adding vinegar could brighten the flavor and create a more exciting, tangy version. This recipe carries a nostalgic feel while offering something different – a combination that feels both familiar and new. It’s a dish you’ll be proud to share with friends, family, or at potluck tables.

Why You Will Love This Recipe

You will love this Salt and Vinegar Potato Salad because it is more than just a side dish – it’s a flavor experience. The potatoes soak up the sharp, vinegary goodness, giving every bite a burst of tang that keeps you coming back for more. Unlike overly heavy potato salads, this one feels light, refreshing, and incredibly satisfying. Whether you are preparing it for a summer cookout, a holiday gathering, or even just a weeknight dinner, it will quickly become a favorite.

Versatile

This recipe is versatile enough to fit any occasion. Serve it chilled at a barbecue alongside grilled chicken, beef, or turkey burgers, or enjoy it as a light lunch on its own. It also pairs beautifully with roasted vegetables or fresh green salads. You can even make adjustments to suit your taste – a little extra vinegar for more zing, or a creamier dressing for a softer texture.

Affordable

One of the best things about this recipe is how budget-friendly it is. Potatoes, vinegar, and pantry spices are inexpensive staples, making this a dish that’s affordable without compromising on taste. You don’t need fancy ingredients to make something that stands out. With just a few everyday items, you can prepare a dish that feels special and gourmet.

Ingredients for the Recipe

• 2 pounds baby potatoes (red or yellow)

• ½ cup white vinegar (or apple cider vinegar for a softer flavor)

• 3 tablespoons olive oil

• 2 tablespoons mayonnaise (optional, for creaminess)

• 1 tablespoon Dijon mustard

• 2 green onions, finely chopped

• 1 celery stalk, finely diced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

How to Prepare This Recipe

Making Salt and Vinegar Potato Salad is simple, straightforward, and very rewarding. The process starts with boiling the potatoes until tender, then dressing them while they are still warm so they soak in the tangy vinegar flavor. The beauty of this dish lies in the way the potatoes absorb the seasoning, creating a salad that is vibrant, refreshing, and full of character.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Potatoes

Begin by washing the baby potatoes thoroughly to remove any dirt. Cut larger ones in half to ensure even cooking, while smaller ones can be left whole. Place them in a large pot and cover with cold water, adding one teaspoon of salt. Bring the pot to a boil, then reduce the heat and simmer gently for 12–15 minutes until the potatoes are fork-tender. Drain them well but keep them warm, as they absorb flavor best when hot.

Step 2: Infuse with Vinegar

While the potatoes are still warm, place them in a large mixing bowl. Pour half of the vinegar directly over them, tossing gently to coat. This step is crucial because warm potatoes soak up the vinegar quickly, ensuring that every bite carries a bright tang. Allow the potatoes to sit for 10 minutes, absorbing the flavor before moving on.

Step 3: Prepare the Dressing

In a separate small bowl, whisk together olive oil, the remaining vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. If you prefer a creamier salad, add mayonnaise to the mix at this stage. Whisk until smooth and well combined. The dressing should have a perfect balance of sharpness from the vinegar and creaminess from the oil or mayo.

Step 4: Combine Everything

Add the finely chopped celery and green onions to the potatoes. Pour the prepared dressing over the bowl and toss gently to coat, making sure all the pieces are evenly covered. Taste and adjust the seasoning with additional salt or pepper if necessary. For an extra tang, you can add a splash more vinegar at this stage.

Step 5: Chill and Serve

Although this salad can be eaten warm, it tastes even better chilled. Cover the bowl with plastic wrap or transfer the salad to an airtight container, then refrigerate for at least one hour. This resting time allows the flavors to meld together beautifully. Before serving, sprinkle fresh parsley over the top for a pop of color and freshness.

Quick and Easy

This potato salad comes together quickly with minimal effort. Boiling the potatoes is the longest step, and everything else takes just a few minutes. Unlike more complex side dishes, this one does not require hard-to-find ingredients or complicated techniques. It’s the kind of recipe you can whip up on short notice for last-minute gatherings or family dinners.

Customizable

What makes this Salt and Vinegar Potato Salad even more appealing is how easy it is to customize. You can adjust the level of tang by adding more or less vinegar. For a creamier texture, increase the mayonnaise, or leave it out entirely if you prefer a lighter salad. Adding extras like chopped pickles, roasted red peppers, or hard-boiled eggs can bring even more variety. It’s a recipe that can evolve based on your preferences.

Popular with Many People

This salad is a guaranteed crowd-pleaser. Its fresh, tangy flavor profile makes it different from traditional potato salads, and people love the exciting twist. It pairs well with grilled meats, seafood, or vegetarian mains, making it suitable for almost any menu. Whether served at a summer barbecue, a potluck dinner, or as part of a holiday spread, it consistently earns compliments. Because it’s dairy-free if you skip the mayonnaise, it’s also a suitable option for guests with dietary restrictions.

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FAQs

Can I make this potato salad ahead of time?
Yes, you can prepare it a day in advance. In fact, the flavor deepens as it chills, making it even more delicious. Just keep it covered in the refrigerator and stir gently before serving.

What type of potatoes work best for this recipe?
Baby potatoes, especially red or yellow varieties, are ideal because they hold their shape well after cooking. They also have a creamy texture that pairs beautifully with the tangy dressing.

Can I serve this salad warm instead of chilled?
Absolutely. Serving it warm makes the vinegar flavor more pronounced, while chilling gives it a refreshing, balanced taste. Both options work, so you can choose based on the occasion.

Is this recipe suitable for people avoiding dairy?
Yes, if you leave out the mayonnaise, the recipe remains completely dairy-free. The olive oil and vinegar combination still creates a flavorful and satisfying dressing.

How long will leftovers keep?
Stored in an airtight container in the refrigerator, the salad will stay fresh for up to three days. For best results, stir lightly before serving to redistribute the dressing.

Can I adjust the tanginess?
Yes, simply add more vinegar for a sharper bite or reduce it slightly for a milder flavor. This recipe is very adaptable to personal preference.