Description
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!
Ingredients
Scale
- 5–6 medium sized russet potatoes
- 3/4 cup mayo, I like to use vegan mayo
- 1 tablespoon dijon mustard
- 2 tablespoons white 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
- 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side, Gluten Free, Vegan
- Method: stovetop
- Cuisine: American
