Potato salad with salt and vinegar

If you love the pucker-y flavor of potato chips with salt and vinegar, this salad is for you. In it, the pathological spots on the skin are poured with vinegar and sprinkled with salt while it is still warm for the best infusion of acid. It’s then tossed with chopped dill pickle, a little olive oil, slices of red onion and fresh dill fronds to complete a fun healthy salad that’s sure to complement the other offerings of any picnic or cookout.

active time: 15 minutes; total time: 30 minutes

Storage notes: Refrigerate in an airtight container for up to 4 days.



Tested size: 6 servings 4 1/2 cups

  • 1 1/2 pounds medium red or other waxy potatoes, peeled and left unpeeled

  • 2 tablespoons plus 1 teaspoon white wine vinegar

  • 1/2 teaspoon fine salt

  • 1/4 cup finely chopped dill pickle

  • 1/4 cup thinly sliced ​​red onion (half a moon)

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons coarsely chopped dill fronds


Put the potatoes in a medium saucepan and add cold water to cover them about 2.5 cm. Put the pot on high heat and let it come to a boil. Reduce heat to medium-low, partially cover and simmer until potatoes are easily pierced with a knife or skewer but still have some resistance, about 15 minutes. Drain and when the potatoes are cool enough to handle but still warm, cut them into bite-size wedges and transfer to a large bowl.

Sprinkle warm potatoes with vinegar and salt, and stir until combined. Add pickles, onions, oil and dill and stir to mix.

Serve warm at room temperature or put in the refrigerator until needed.

Recipe source

From cookbook author and registered dietitian Eli Krieger.

Tested by Olga Masov.

Email questions to the food department.

Email questions to the food department at food@washpost.com.

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