Inspired by the classic potato chip flavor, this Salt and Vinegar Potato Salad doesn’t disappoint! It’s a little tart, a little salty, and the radish and red onion make for a nice crunch! Take this unique potato salad to your next gathering and everyone will be asking for the recipe!
It’s summer side dish season! Last week I shared my favorite homemade baked beans recipe with you and today I’m sharing my new favorite potato salad recipe! I’ve always loved potato salad, but I’ve mostly made a very traditional salad with mustard, hard-boiled eggs, and some veggies. This Salt and Vinegar Potato Salad recipe is fun, delicious, and perfect for your next get together!
This Salted Vinegar Potato Salad is definitely not your favorite traditional salad, but it’s about to be your favorite! I really love salt and vinegar potato chips because they’re so flavorful and have such a great flavor, so I figured it only made sense to make a salt and vinegar potato salad!
Ingredients for the Salt and Vinegar Potato Salad recipe
- potatoes – I like to use red-brown potatoes for potato salad recipes. They’re affordable and have a nice, mild flavor. However, you can use any type of potato.
- mayo – I prefer vegan mayonnaise over regular mayonnaise, so I use this one. However, you can use vegan or regular. If you like, you can also try making a mix of mayonnaise and non-fat Greek yogurt.
- Mustard – Dijon mustard goes well with this potato salad. I probably wouldn’t use yellow mustard as it’s a bit more intense in flavor than Dijon mustard.
- Vinegar – I used white distilled vinegar because I think that’s traditional with salt and vinegar chips, but apple cider vinegar or red wine vinegar would be good too.
- radish – The radishes are crunchy and add a nice color without distracting the other flavors too much. However, you can omit them if you don’t like radishes.
- Red onion – I love adding red onion to potato salad because it brightens things up. However, any onion color would work.
- dill – I wanted to add some fresh green herbs and dill seemed to go best with the flavors. Any type of fresh herbs will do, however, parsley, cilantro, or chives would be great.
- salt and pepper
How to make salt and vinegar potato salad
- Wash and dry your potatoes thoroughly. I like to peel mine when I’m making potato salad You can leave the skins on if you like. Cut your potatoes into bite-sized pieces and place them in a large saucepan. Cover potatoes with cold water and add a large pinch of salt (optional).
- Put a lid on the pot and turn the heat up to medium-high. Remove the lid once the water boils Cook the potatoes until tender, about 15 to 20 minutes. Drain the potatoes and let them cook.
- In a large bowl, combine the mayonnaise, Dijon mustard, and vinegar. Mix until all ingredients are fully incorporated. Place the cooled potatoes in the bowl and toss until all of the potatoes are coated in the mayo mixture.
- Add radishes, red onions, dill, and salt and pepper. Mix well and season with additional salt and pepper. Potato salad can be served immediately or refrigerated for up to 4 days.
Frequently asked questions about the potato salad recipe
- Is this potato salad gluten free? Yes!
- Can this recipe be made vegan? Yes, I prefer vegan mayonnaise over regular mayonnaise, so this recipe is completely vegan if you use a plant-based mayonnaise.
- Which potato is best for potato salad? I like to use russet potatoes, but you can use any type of potato. Red potatoes would be another great option.
- Does this potato salad need to be refrigerated before serving? Not necessarily, but I’ve found that most people prefer chilled potato salad to warm potato salad.
- How long can leftovers last in the fridge? Leftovers will keep in the fridge for 3-4 days when stored in an airtight container. The radish gives the potato salad a stinky smellbut you should be able to tell if it’s just the radish and not the potato salad going bad.
Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for more delicious potato recipes?
Potato tacos with Spicy Ranch
Roasted blackened potatoes
Cheesy potato taquitos
Quick and easy french fries
Cheese and potato enchilada casserole
Press
Potato salad with salt and vinegar
- Total time: 45 minutes
- Yield: 6-8th 1X
- Diet: Vegan
Description
Inspired by the classic potato chip flavor, this Salt and Vinegar Potato Salad doesn’t disappoint! It’s a little tart, a little salty, and the radish and red onion make for a nice crunch! Take this unique potato salad to your next gathering and everyone will be asking for the recipe!
- 5–6 medium-sized russet potatoes
- 3/4 cup Mayo, I like to use vegan mayo
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup chopped fresh dill
- 1/2 cup thinly sliced ​​radishes
- 1/2 cup thinly sliced ​​red onion
- Salt and black pepper to taste (I used about 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
instructions
- Wash and dry your potatoes thoroughly. I like to peel my potatoes when I make potato salad, but you can leave the skin on if you want. Cut your potatoes into bite-sized pieces and place them in a large saucepan. Cover the potatoes with cold water and add a large pinch of salt (optional).
- Put a lid on the pot and turn the heat up to medium-high. Remove the lid once the water is boiling and cook the potatoes until tender, about 15 to 20 minutes. Drain the potatoes and let them cook.
- In a large bowl, combine the mayonnaise, Dijon mustard, and vinegar. Mix until all ingredients are fully incorporated. Add the cooled potatoes to the bowl and toss until all of the potatoes are coated in the mayo mixture.
- Add radishes, red onions, dill, and salt and pepper. Mix well and season with additional salt and pepper. Potato salad can be served immediately or refrigerated for up to 4 days.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Category: Side dish, gluten free, vegan
- Method: stove
- Kitchen: American
Keywords: Potato salad with salt and vinegar
