Salt and Vinegar Potato Salad
A delightful blend of creamy potatoes with a zesty kick from white vinegar and fresh dill, making it a perfect side for gatherings and picnics.
Ingredients
Main Ingredients
- 5-6 medium russet potatoes These starchy beauties hold their shape exceptionally well.
- 3/4 cup mayo Provides a luscious texture.
- 1 tablespoon Dijon mustard Enhances the overall flavor profile.
- 2 tablespoons white vinegar Brings a bright and tangy flavor.
- 1/4 cup fresh dill Adds a burst of herbal freshness.
- 1/2 cup radishes Thinly sliced for crunch.
- 1/2 cup red onion Adds mild sweetness and lovely color.
- to taste salt Balances the flavors.
- to taste black pepper Balances the flavors.
Instructions
Preparation
- Wash the russet potatoes thoroughly to remove any dirt.
- Place them in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Peel the skins if desired, or leave them on for texture. Cut into bite-sized chunks.
- In a separate bowl, whisk together mayo, Dijon mustard, white vinegar, salt, and black pepper until smooth.
- Pour the dressing over the warm potato chunks and gently fold in the chopped dill, radishes, and red onion.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Before serving, stir gently, check seasoning, and adjust if necessary.
Notes
Use thinly sliced radishes and red onion for best results. Fresh ingredients enhance flavor. Adjust vinegar for tanginess and modify dressing to your taste. You can customize the recipe by adding other vegetables or herbs.