Description
A refreshing potato salad featuring tender red potatoes tossed in a tangy vinaigrette, perfect for summer barbecues and potlucks.
Ingredients
Scale
- 2 lbs red potatoes, cubed into 1-inch pieces
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp salt (plus more for pasta water)
- 1/2 tsp black pepper
- 2 tbsp chopped fresh dill
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped chives
Instructions
- In a large pot, boil cubed potatoes in generously salted water until fork-tender but still holding their shape, about 10-12 minutes—start checking at 8 minutes.
- While potatoes cook, whisk together white vinegar, olive oil, salt, and black pepper in a small bowl until well combined.
- Drain potatoes immediately and pour the vinegar dressing over them while they’re still steaming hot.
- Gently toss the warm potatoes with the dressing, being careful not to break them apart.
- Add chopped dill, red onion, and chives while potatoes are still warm, mixing gently to distribute herbs evenly throughout.
- Refrigerate for at least 1 hour to let flavors meld, preferably overnight.
Notes
For best flavor, serve after allowing the salad to chill and let the flavors meld overnight.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg