Salt and Vinegar Potato Salad
A refreshing twist on a classic potato salad, featuring tangy vinegar and fresh herbs for a perfect summer side dish.
Ingredients
Potatoes
- 2 pounds 2 pounds potatoes Choose waxy potatoes like red or Yukon gold for best results.
Dressing
- 1/4 cup 1/4 cup white vinegar Adjust to taste; some may prefer it tangier.
- 1/4 cup 1/4 cup olive oil
- 1 tablespoon 1 tablespoon Dijon mustard
- Salt to taste Salt to taste
- Pepper to taste Pepper to taste
Herbs and Vegetables
- 1/4 cup 1/4 cup fresh dill, chopped
- 1/4 cup 1/4 cup chives, chopped
- 1/2 cup 1/2 red onion, finely chopped
Instructions
Preparation
- Boil the potatoes in salted water until tender, then drain and let cool slightly.
- In a bowl, whisk together the vinegar, olive oil, Dijon mustard, salt, and pepper.
- Cut the cooled potatoes into bite-sized pieces and place in a large bowl.
- Add the dressing, dill, chives, and red onion to the potatoes, gently tossing to combine.
- Let the salad sit for at least 30 minutes to allow the flavors to meld before serving.
Notes
Best served chilled or at room temperature. Make sure to give it a gentle toss before serving again, as the dressing may settle. For extra creaminess, you can add a spoonful of mayonnaise to the dressing mixture.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 350mgFiber: 3gSugar: 1g
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