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A close-up shot of tangy Salt and Vinegar Potato Salad showing the creamy mayo dressing and vibrant red potato skins.

Salt and Vinegar Potato Salad: The Tangiest Red Potato Salad Recipe

This Salt and Vinegar Potato Salad features tender red baby potatoes, a light creamy dressing, and fresh dill. A tangy, crunchy, and refreshing side dish perfect for summer BBQs and potlucks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 3 lbs Red baby potatoes 1.36kg, kept skin-on
  • 1/2 cup White vinegar 120ml, divided
  • 3/4 cup Light mayonnaise 180ml
  • 1 cup Celery 150g, finely diced
  • 1/2 cup Fresh dill 20g, finely chopped
  • 1 tsp Kosher salt Plus more to taste
  • 1/2 tsp Black pepper Coarsely ground

Equipment

  • 1 Large pot
  • 2 Mixing Bowl
  • 1 Whisk

Method
 

Cook the Potatoes
  1. Place red baby potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes until tender. Drain well.
  2. While still hot, cut potatoes into bite-sized chunks. Toss with 1/4 cup of white vinegar and salt in a large bowl. Let cool to room temperature.
Dress and Assemble
  1. Whisk together the light mayonnaise and remaining 1/4 cup of vinegar until glossy and smooth.
  2. Add diced celery and chopped dill to the cooled potatoes. Fold in the mayonnaise dressing until evenly coated.

Notes

Always add half the vinegar while potatoes are hot to maximize flavor absorption.
Use fresh dill only; dried dill will not provide the same bright flavor or visual appeal.