Description
Bright, tangy potato salad without mayo, delivering classic salt and vinegar flavor in a wholesome, refreshing side dish.
Ingredients
Scale
- 2 lbs red potatoes, cubed
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh chives, chopped
Instructions
- Boil potatoes in salted water until fork-tender but still firm.
- Whisk together white vinegar, olive oil, salt, and black pepper.
- Drain potatoes and pour dressing over hot potatoes.
- Gently toss to coat without breaking them.
- Fold in dill, red onion, and chives.
- Refrigerate for at least 1 hour, stirring gently before serving.
Notes
- Salt the cooking water.
- Dress the potatoes while hot.
- Do not freeze; refresh with a bit more olive oil and vinegar if dry.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling and Tossing
- Cuisine: American/European
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 2
- Sodium: 295
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 3
- Cholesterol: 0