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Close-up top-down view of Salt and Vinegar Potato Salad showing the texture of red potato skins, creamy dressing, and cracked black pepper.

Salt and Vinegar Potato Salad with Baby Red Potatoes

A tangy, refreshing Salt and Vinegar Potato Salad featuring tender baby red potatoes, a light mayo dressing, and fresh dill. Perfect for BBQs and outdoor dining with a signature salty-zingy crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Potato Salad Components
  • 2 lbs (907g) Baby Red Potatoes halved or quartered
  • 4 tbsp (60ml) White Vinegar divided
  • 1/2 cup (120ml) Light Mayonnaise
  • 1/2 cup (120ml) Celery finely diced
  • 1/4 cup (60ml) Fresh Dill finely chopped
  • 1 tsp Coarse Sea Salt plus more for boiling water
  • 1/2 tsp Cracked Black Pepper

Equipment

  • 1 Large pot For boiling potatoes
  • 1 Rustic ceramic bowl For serving

Method
 

Prepare the Potatoes
  1. Place halved baby red potatoes in salted water. Bring to a boil and simmer for 12-15 minutes until fork-tender.
  2. Drain potatoes and immediately toss with 3 tablespoons of white vinegar while steaming hot. Let cool for 10 minutes.
Assemble the Salad
  1. Whisk remaining vinegar with light mayo. Fold gently into the potatoes.
  2. Stir in diced celery and fresh dill. Top with coarse sea salt and cracked black pepper before serving in a rustic bowl.

Notes

Ensure potatoes are still hot when adding the first round of vinegar for maximum absorption.
Use fresh dill only; dried herbs will not provide the same visual or flavor impact.