Salt and Vinegar Potato Salad
Elevate your next gathering with this Salt and Vinegar Potato Salad, a tangy twist on a summer classic! Featuring tender baby potatoes infused with white vinegar for a bold punch of flavor, this salad is perfectly balanced with a creamy dressing made from olive oil, mayonnaise, Dijon mustard, and a touch of honey. Fresh green onions and parsley add brightness, while flaky sea salt provides a satisfying crunch in every bite. Ready in just 35 minutes, this side dish is an ideal choice for barbecues, picnics, or potlucks. Serve chilled or at room temperature for a refreshing and unforgettable crowd-pleaser that stands out from more traditional potato salads. Perfectly seasoned and bursting with flavor, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pounds baby potatoes (yellow or red-skinned)
- 1.5 cups white vinegar
- 3 tablespoons olive oil
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 3 pieces green onions, thinly sliced
- 0.25 cup fresh parsley, chopped
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon flaky sea salt (for garnish)
Instructions
Thoroughly wash the baby potatoes to remove any dirt. Cut larger potatoes in half to ensure even cooking; leave smaller ones whole.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of sea salt to the water and bring to a boil over medium-high heat.
Once the water is boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and immediately transfer them to a large bowl. Pour the white vinegar over the hot potatoes and gently toss to coat. Allow the potatoes to cool to room temperature as they absorb the vinegar.
In a small bowl, whisk together the olive oil, mayonnaise, Dijon mustard, honey, 0.5 teaspoons of sea salt, and black pepper until smooth.
Once the potatoes have cooled, add the dressing to the bowl. Gently toss the potatoes to ensure they are evenly coated.
Add the green onions and chopped parsley to the potato salad, folding them in gently to combine.
Transfer the potato salad to a serving dish and sprinkle the top with flaky sea salt for extra texture and flavor.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 5179 mg | 225% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 15.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4552 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
