Salt and Vinegar Potato Salad
This delightful twist on classic potato salad combines tangy vinegar and fresh herbs for a refreshing flavor, perfect for summer barbecues and picnics.
Ingredients
Salad Ingredients
- 2 lbs red potatoes, cubed
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp salt For boiling water
- 1/2 tsp black pepper
- 2 tbsp fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp chives, chopped
Instructions
Preparation
- Boil the cubed red potatoes in generously salted water until fork-tender, about 10-12 minutes.
- While the potatoes are cooking, whisk together white vinegar, olive oil, salt, and pepper in a small bowl.
- Drain the hot potatoes and immediately toss them with the vinegar dressing until well coated.
- Gently mix in chopped dill, red onion, and chives while the potatoes are still warm.
- Chill in the refrigerator for at least an hour before serving to enhance flavors.
Notes
Serve chilled as a side dish with grilled meats or sandwiches. Adjust vinegar and oil to taste. Leftovers can be stored in an airtight container in the fridge for 3 to 5 days.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 1g
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