Description
A tangy and refreshing potato salad that combines the sharpness of vinegar with the creaminess of potatoes, enhanced by fresh herbs.
Ingredients
Scale
- 2 lbs red potatoes, cubed into 1-inch pieces
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh dill
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped chives
Instructions
- 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.
- While potatoes cook, whisk together white vinegar, olive oil, salt, and black pepper in a small bowl until well combined and slightly emulsified.
- 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.
- 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
- Be sure to use white vinegar for the best flavor.
- Allowing the salad to chill overnight enhances the flavor.
- Top with additional fresh herbs for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Salt and Vinegar Potato Salad, Potato Salad Recipes, Tangy Salad