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Potato Salad with Vinegar

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30min

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6 servings

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This delightful potato salad is a refreshing twist on the classic recipe. Tender boiled potatoes are tossed with a tangy vinegar dressing, creating a light and flavorful side dish. The addition of fresh herbs and diced red onions elevates the taste and texture of this salad, making it a perfect accompaniment to any summer meal or picnic.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
1 g
Allergen Content

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Ingredients

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Steps

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1
Boil the potatoes

Place the whole potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.

2
Prepare the dressing

In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.

3
Chop the potatoes and onion

Once the potatoes are cool enough to handle, peel (if desired) and cut them into bite-sized pieces. Finely dice the red onion.

4
Chop the herbs

Finely chop the parsley and chives.

5
Combine the ingredients

In a large bowl, combine the chopped potatoes, diced red onion, chopped parsley, and chopped chives. Pour the dressing over the potato mixture and gently toss to coat evenly.

6
Chill and serve

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your tangy potato salad with vinegar!

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