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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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)
Directions
Step 1
Thoroughly wash the baby potatoes to remove any dirt. Cut larger potatoes in half to ensure even cooking; leave smaller ones whole.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
In a small bowl, whisk together the olive oil, mayonnaise, Dijon mustard, honey, 0.5 teaspoons of sea salt, and black pepper until smooth.
Step 6
Once the potatoes have cooled, add the dressing to the bowl. Gently toss the potatoes to ensure they are evenly coated.
Step 7
Add the green onions and chopped parsley to the potato salad, folding them in gently to combine.
Step 8
Transfer the potato salad to a serving dish and sprinkle the top with flaky sea salt for extra texture and flavor.
Step 9
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1207.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2029.9 |
| Total Fat 132.8g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 117.6mg | 0% |
| Sodium 5179.3mg | 0% |
| Total Carbohydrate 196.6g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 15.1g | |
| Protein 21.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 266.9mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 4552.3mg | 0% |
Source of Calories