How do I get the Salt and Vinegar Potato Salad to taste really sharp?

The vinegar soak applied to the hot potatoes immediately after draining is the key to deep vinegar penetration. For an even sharper result, increase the warm vinegar soak to 3 tablespoons and add an extra tablespoon to the mayonnaise dressing. A light drizzle of vinegar over the finished salad just before serving also revives the sharp front-palate impact that can mellow during refrigeration.

Can I use Russet potatoes instead of baby red potatoes for this salad?

Baby red potatoes are strongly recommended because their waxy texture holds up beautifully during cooking and storage without becoming mushy. Russet potatoes are starchier and tend to fall apart more easily, producing a less attractive and less texturally satisfying result. Yukon Gold potatoes are the best alternative to baby reds if they are unavailable.

Why does my Salt and Vinegar Potato Salad look oily instead of glossy?

An oily appearance almost always means the mayonnaise was added to still-warm potatoes. The heat breaks the emulsion in the mayonnaise causing the fat to separate from the water and producing a greasy rather than glossy result. Always wait until the potatoes have cooled completely to room temperature before adding any dressing.

Can I make Salt and Vinegar Potato Salad vegan?

Yes. Replace the mayonnaise with a good quality vegan mayonnaise in the exact same quantity. Vegan mayonnaise produces a very similar glossy dressing and the finished salad is genuinely indistinguishable from the original in both appearance and flavor.

Salt and Vinegar Potato Salad The Best Tangy Summer Recipe Ever

Name: Salt and Vinegar Potato Salad With Fresh Dill and Crunchy Celery
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs baby red potatoes halved or quartered; 1/2 cup high-quality mayonnaise; 1/4 cup white distilled vinegar divided; 1/2 cup celery finely diced; 1/4 cup fresh dill finely chopped; 1 teaspoon coarse sea salt plus more for finishing; 1/2 teaspoon cracked black pepper

Description

A tangy Salt and Vinegar Potato Salad with tender baby red potatoes soaked in distilled vinegar while warm, coated in a glossy mayonnaise dressing, and finished with fresh dill, crunchy celery, and coarse sea salt granules. The ultimate summer BBQ side dish.

Ingredients

Scale

2 lbs baby red potatoes halved or quartered

1/2 cup high-quality mayonnaise

1/4 cup white distilled vinegar divided

1/2 cup celery finely diced

1/4 cup fresh dill finely chopped

1 teaspoon coarse sea salt plus more for finishing

1/2 teaspoon cracked black pepper

Instructions

1. Place potatoes in cold salted water bring to boil then simmer 12 to 15 minutes until fork-tender with skins intact

2. Drain and halve or quarter immediately while hot

3. Drizzle 2 tablespoons white distilled vinegar over hot potatoes and toss gently to absorb

4. Allow potatoes to cool completely to room temperature

5. Whisk remaining 2 tablespoons vinegar with mayonnaise until smooth

6. Fold dressing gently into cooled potatoes using a rubber spatula

7. Add diced celery and chopped dill and fold once more

8. Season with coarse sea salt and cracked black pepper taste and adjust

9. Refrigerate minimum 30 minutes before serving

Notes

Never add mayonnaise to warm potatoes as it will break the emulsion and turn greasy.

Apply vinegar soak to hot potatoes immediately for deep flavor penetration.

Chop dill immediately before adding to preserve bright green color.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad Side Dish
Method: Boiling No-Cook Assembly
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 8mg

Keywords: salt and vinegar potato salad, salt and vinegar potato salad recipe, vinegar potato salad with dill, tangy potato salad recipe, summer potato salad