This Salt and Vinegar Potato Salad is inspired by the classic potato chip flavor, and it doesn’t disappoint! It’s a little tart and a little salty, and the radish and red onion add a nice crunch. Take this unique potato salad to your next gathering and everyone will be asking for the recipe.
Tis the season for summer sides! Last week, I shared my favorite homemade baked bean recipe, and today, I’m sharing my new favorite potato salad. I’ve always loved potato salad but usually make a traditional one with mustard, hard-boiled eggs, and a few vegetables. This Salt and Vinegar Potato Salad is fun and flavorful and perfect for your next get-together.
This salt and vinegar potato salad is definitely not your traditional favorite, but it will soon be your favorite! I really love salt and vinegar potato chips because they’re tangy and have such a great flavor, so I figured it only made sense to make a salt and vinegar potato salad.
Salt and Vinegar Potato Salad Recipe Ingredients
- Potatoes – I like to use russet potatoes for potato salad recipes. They’re affordable and have a nice, mild flavor. You can use any kind of potato you like.
- Mayo – I prefer vegan mayo over regular mayo, so that’s what I use. You can use vegan or regular. You can also experiment with a mix of mayo and non-fat greek yogurt.
- Mustard – Dijon mustard goes well in this potato salad. I avoid yellow mustard because its flavor is more overpowering than dijon.
- Vinegar – I used white distilled vinegar because that is traditional in salt and vinegar chips, but apple cider or red wine vinegar would be good, too.
- Radishes – The radishes are crunchy and add nice color without being too distracting to the other flavors. You can leave them out if you don’t like radishes.
- Red Onion – I love adding red onion to potato salad because it brightens things up. Any color onion will work.
- Dill – I wanted to add some fresh green herbs, and I felt like the flavors would go best with the flavors in this recipe. Any fresh herbs, like parsley, cilantro, or chives, work great.
- Salt and Pepper
How To Make Salt and Vinegar Potato Salad
- Thoroughly wash and dry your potatoes. I like to peel mine when making potato salad, but you can leave the skins on if you like. Dice your potatoes into bite-size pieces and add to a large pot. Cover potatoes with cold water and add a big pinch of salt (optional).
- Put a lid on the pot and turn the heat on medium-high. Once the water comes to a boil, remove the lid, and cook the potatoes until fork tender, about 15-20 minutes. Drain the potatoes and let them cook.
- In a large bowl, add the mayo, dijon mustard and vinegar. Mix together until all ingredients are fully incorporated. Add the cooled potatoes to the bowl and mix until all potatoes are coated with the mayo mixture.
- Add the radishes, red onion, dill, and salt and pepper. Mix well and season with extra salt and pepper, to taste. Potato salad can be served immediately or chilled for up to four days.
Potato Salad Recipe Frequently Asked Questions
- Is this potato salad gluten-free? Yes!
- Can this recipe be made vegan? Yes, I prefer vegan mayo over regular mayo so this recipe is completely vegan if you use a plant-based mayo.
- What is the best potato to use in potato salad? I like russet potatoes, but you can use any kind of potato you like. Red potatoes would be another great option.
- Does this potato salad need to be chilled before serving? Not necessarily, but I’ve found that most people preferred chilled potato salad over warm potato salad.
- How long do leftovers last in the refrigerator? If stored in an airtight container, leftovers will last 3-4 days in the refrigerator. The radish will give the potato salad a stinky smell, but you should be able to tell if it’s just the radish or if the potato salad has gone bad.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP.
Looking For More Delicious Potato Recipes?
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Salt and Vinegar Potato Salad
- Total Time: 45 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This Salt and Vinegar Potato Salad is inspired by the classic potato chip flavor and it doesn’t disappoint! It’s a little tart, a little salty and the radish and red onion add a nice crunch! Take this unique potato salad to your next gathering and everyone will be asking for the recipe!
Ingredients
- 5–6 medium sized russet potatoes
- 3/4 cup mayo, I like to use vegan mayo
- 1 tablespoon dijon mustard
- 2 tablespoons white vinegar
- 1/4 cup chopped fresh dill
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced red onion
- Salt and black pepper, to taste (I used about 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
Instructions
- Thoroughly wash and dry your potatoes. I like to peel mine when making potato salad, but you can leave the skins on if you like. Dice your potatoes into bite size pieces and add to a large pot. Cover potatoes with cold water and add a big pinch of salt (optional).
- Put a lid on the pot and turn the heat on medium-high. Remove the lid once water comes to a boil and cook potatoes until fork tender, about 15-20 minutes. Drain potatoes and let cook.
- In a large bowl, add the mayo, dijon mustard and vinegar. Mix together until all ingredients are fully incorporated. Add the cooled potatoes to the bowl and mix until all potatoes are coated with the mayo mixture.
- Add in the radishes, red onion, dill and salt and pepper. Mix together well and season with extra salt and pepper, to taste. Potato salad can be served immediately or chilled for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side, Gluten Free, Vegan
- Method: stovetop
- Cuisine: American
Made this following recipe almost to a T. Exception being I added a tad more mayo. Absolutely delicious.
Thank you so much, Marie! Glad you enjoyed it 🙂
Thank you, Izzy, for this delicious recipe. Looking forward to getting more in the future.
So glad you enjoyed it!
This looks great! How many radishes do you use? And could I use ACV instead of distilled white vinegar or do you think that would change the flavor too much?
Thanks!! I used about 4-5 radishes I think. Really as much or as little as you like! You could definitely use ACV instead. It will probably change the taste a little bit but I think it would still taste good 🙂
Followed your recipe exactly and came out with a tangy, flavorful salad that we couldn’t get enough of. Thank you for sharing!
That’s so great to hear! Thanks so much for letting me know 🙂
Such a great twist on potato salad!! I love salt and vinegar chips too so I know this will be a hit with my tastebuds!
Hi Izzy! This really caught my attention, as I’ve been a bit addicted to salt and vinegar chips lately! (really popular here in the UK!)
I bet it works great to add a bit of vinegar to potato salad to jazz it up a bit! This would be wonderfully tasty with some grilled meat. 🙂
My husband is obsessed with salt and vinegar chips and potato salad. He would probably die if I showed him this dish, Izzy! 😉 What a creative idea!
Salt and vinegar potato chip inspired potato salad — genius! I love this, Izzy, and it looks like the best potato salad!
Ooooo I am loving this flavor for a potato salad!! Salt and vinegar chips are the best and in potato salad form??? I so need to make this this summer!!
What a totally genius idea to boil the potatoes in vinegar! I’ll bet that adds an unbelievable amount of fabulous flavor! Salt and vinegar chips are one of my favs too, so this gorgeous potato salad is right up my alley!
You had me at salt & vinegar! Pretty much the best savory combo there is.
I love that you incorporated those flavors in potato salad and that you used fresh dill. My mouth is watering just thinking about it!
I can definitely see this becoming a favourite salad 😀 looks delicious!
Thanks Nadia! I’ve been craving it lately and thinking I need to make another batch 🙂
Love this idea! Salt and vinegar are such a great flavor combo, I know this would be a hit at any summer bbq.
I’m OBSESSED with radishes right now – that’s just the perfect topping for this potato salad!
Oh my goodness, yesss!! Vinegar is a perfect partner to potatoes and I know this is mouthwateringly delicious, Izzy! I think I could eat my weight in potato salad during summer.. It’s a weakness, I’m certain! This is so delicious and I can’t wait to whip it up! xo
Salt and vinegar chips are one of my favorite things on earth, so this potato salad has me SWOOOOONING! Seriously girlfriend, you are the side MASTER! Keep ’em coming! Pinned! Cheers!
Oh what a fantastic spin on a regular potato salad, Izzy! Salt and vinegar potato chips are a favorite of mine, so I can only imagine how delicious this must taste. So perfect for summer!