Description
A refreshing potato salad featuring creamy red potatoes soaked in a tangy vinegar dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 lbs red potatoes, cubed into 1-inch pieces
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh dill
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped chives
Instructions
- Boil the cubed potatoes in salted water until fork-tender, about 10-12 minutes.
- In a small bowl, whisk together white vinegar, olive oil, salt, and black pepper until emulsified.
- Drain potatoes and pour the vinegar dressing over them while they are hot.
- Gently toss the potatoes with the dressing until coated.
- Add chopped dill, red onion, and chives while potatoes are warm, mixing gently.
- Refrigerate for at least 1 hour, preferably overnight, before serving.
Notes
Serve chilled and adjust seasoning to taste. This salad can be made a day in advance for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg