This Salt and Vinegar Potato Salad is inspired by the classic potato chip flavor and it doesn’t disappoint! It’s a little tart, a little salty and the radish and red onion add a nice crunch! Take this unique potato salad to your next gathering and everyone will be asking for the recipe!
Tis the season for summer sides! Last week I shared with you my favorite homemade baked bean recipe and today I’m sharing my new favorite potato salad recipe! I’ve always loved potato salad but have usually done a very traditional one with mustard, hard-boiled eggs and a few vegetables. This Salt and Vinegar Potato Salad Recipe is fun and flavorful and perfect for your next get together!
This salt and vinegar potato salad is definitely not your traditional favorite salad but will soon be your favorite! I really love salt and vinegar potato chips because they are so tangy and have such a great flavor, so I figured it only made sense to make a salt and vinegar potato salad!
Salt and Vinegar Potato Salad Recipe Ingredients
- Potatoes – I like to use russet potatoes for potato salad recipes. They’re affordable and have a nice, mild flavor. You can use any kind of potato you like though.
- Mayo – I prefer vegan mayo over regular mayo, so that’s what I use. You can use vegan or regular though. You could also try to do a mix of mayo and non-fat greek yogurt if you want.
- Mustard – Dijon mustard goes well in this potato salad. I probably wouldn’t use yellow mustard because it’s a little more overpowering with its flavor than dijon mustard.
- Vinegar – I used white distilled vinegar because I think that is traditional in salt and vinegar chips, but apple cider or red wine vinegar would be good too.
- Radishes – The radishes are crunchy and add nice color, without being too distracting to the other flavors. You can leave them out if you don’t like radishes though.
- Red Onion – I love adding red onion to potato salad because it helps brighten things up. Any color onion would work though.
- Dill – I wanted to add some fresh green herbs and dill felt like it would go best with the flavors. Any kind of fresh herbs will work though, parsley, cilantro or chives would be great.
- Salt and Pepper
How To Make Salt and Vinegar Potato Salad
- Thoroughly wash and dry your potatoes. I like to peel mine when making potato salad, but you can leave the skins on if you like. Dice your potatoes into bite size pieces and add to a large pot. Cover potatoes with cold water and add a big pinch of salt (optional).
- Put a lid on the pot and turn the heat on medium-high. Remove the lid once water comes to a boil and cook potatoes until fork tender, about 15-20 minutes. Drain potatoes and let cook.
- In a large bowl, add the mayo, dijon mustard and vinegar. Mix together until all ingredients are fully incorporated. Add the cooled potatoes to the bowl and mix until all potatoes are coated with the mayo mixture.
- Add in the radishes, red onion, dill and salt and pepper. Mix together well and season with extra salt and pepper, to taste. Potato salad can be served immediately or chilled for up to 4 days.
Potato Salad Recipe Frequently Asked Questions
- Is this potato salad gluten free? Yes!
- Can this recipe be made vegan? Yes, I prefer vegan mayo over regular mayo so this recipe is completely vegan, if you use a plant based mayo.
- What is the best potato to use in potato salad? I like to use russet potatoes but you can use any kind of potato you like. Red potatoes would be another great option.
- Does this potato salad need to be chilled before serving? Not necessarily, but I’ve found that most people preferred chilled potato salad over warm potato salad.
- How long do leftovers last in the refrigerator? Leftovers will last 3-4 days in the refrigerator, if stored in an airtight container. The radish will give the potato salad a stinky smell, but you should be able to tell if it’s just the radish, as opposed to the potato salad having gone bad.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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