Tangy Salt and Vinegar Potato Salad Recipe

Tangy Salt and Vinegar Potato Salad Recipe is the kind of side dish that wakes up the whole table. It is bright, punchy, savory, herby, and built for anyone who loves that sharp salt-and-vinegar flavor that makes you keep reaching back for another bite.

This is not the heavy, mayo-loaded potato salad that disappears into one soft, creamy note. It is lighter, sharper, and much more refreshing, with tender red potatoes soaking up a vinegar-and-olive-oil dressing while they are still warm.

The flavor is simple but bold. White vinegar gives the salad its signature tang, olive oil smooths the edges, salt and pepper sharpen everything, and fresh dill, chives, and red onion bring color and freshness.

The whole dish comes together quickly, which makes it perfect for cookouts, potlucks, summer dinners, backyard meals, and weeknights when you want a side that does not ask much from you. If you can boil potatoes and whisk a dressing, this recipe is completely doable.

The real magic happens when the warm potatoes meet the dressing. They absorb the vinegar like little sponges, creating that tangy flavor all the way through instead of leaving it only on the surface.

You can serve this salad warm right after tossing, or you can chill it and let the flavors deepen. After 30 minutes in the fridge, the vinegar mellows slightly while the overall flavor becomes even bolder.

That makes it a reliable make-ahead side dish. It holds well, travels well in an airtight container, and tastes even better the next day.

Tangy Salt and Vinegar Potato Salad Recipe is simple, fast, and full of personality. It is the potato salad for people who want brightness, texture, herbs, and a sharp little kick in every forkful.

Why You’ll Love This Salt and Vinegar Potato Salad

This potato salad is tangy and bold. The vinegar gives it that addictive salt-and-vinegar flavor.

There is no mayonnaise. The salad tastes lighter, brighter, and less heavy than traditional potato salad.

It is ready in under 30 minutes. Boil the potatoes, whisk the dressing, toss everything together, and it is ready.

It can be served warm or chilled. Both versions taste wonderful in different ways.

It gets better as it sits. The potatoes continue soaking up the dressing, making the flavor stronger.

It uses simple ingredients. Red potatoes, vinegar, olive oil, salt, pepper, dill, red onion, and chives are all you need.

Recipe Details

This recipe uses 2 lbs red potatoes. Cut them into 1-inch cubes and leave the skins on for texture.

The potatoes cook in cold, well-salted water. They should simmer for about 15 to 20 minutes, until fork-tender but still able to hold their shape.

The dressing uses ¼ cup white vinegar and ¼ cup olive oil. Extra-virgin olive oil can be used if you have it.

The seasoning includes 1 teaspoon salt plus more for the boiling water, and ½ teaspoon black pepper. Freshly cracked pepper works well.

The fresh herbs are 2 tablespoons chopped fresh dill and 2 tablespoons chopped chives. Dill is especially important for the bright flavor.

The onion is ¼ cup finely chopped red onion. It can be soaked in cold water for 5 minutes if you want to tame the bite.

The potatoes should not be rinsed after draining. The starchy surface helps the dressing cling.

The salad can be served right away while warm or chilled for at least 30 minutes. Overnight chilling makes the vinegar flavor even more pronounced.

Leftovers keep in the refrigerator for up to 3 days. No reheating is needed.

Ingredients

For the Potato Salad

• 2 lbs red potatoes, cut into 1-inch cubes
• ¼ cup white vinegar
• ¼ cup olive oil
• 1 teaspoon salt, plus more for the boiling water
• ½ teaspoon black pepper
• 2 tablespoon chopped fresh dill
• ¼ cup finely chopped red onion
• 2 tablespoon chopped chives

Optional Swaps, Add-Ins, and Serving Ideas

• Apple cider vinegar
• Malt vinegar
• Tarragon
• Parsley
• Fresh basil
• Green onions
• 1 teaspoon dried dill
• Shallots
• Crispy bacon
• Chopped celery
• Red pepper flakes
• Hot sauce
• Greek yogurt
• Capers
• Cherry tomatoes

Ingredient Notes

Red potatoes are the best fit for this salad because they hold their shape well. Their skins add texture, so there is no need to peel them.

Cutting the potatoes into 1-inch cubes helps them cook evenly. Pieces that are too small can become mushy.

White vinegar gives the salad its clean, sharp tang. It is simple, affordable, and perfect for a salt-and-vinegar flavor.

Apple cider vinegar can be used for a slightly fruity tang. Malt vinegar gives a pub-style punch.

Olive oil balances the vinegar. Extra-virgin olive oil adds a little more flavor, while regular olive oil also works.

Salt seasons both the boiling water and the dressing. Potatoes need generous seasoning because they absorb flavor.

Black pepper adds warmth and bite. Freshly cracked pepper gives a stronger flavor.

Fresh dill is the herby secret of the salad. It adds brightness and keeps the vinegar from tasting flat.

Red onion gives sharpness and crunch. Soaking it briefly in cold water softens its bite.

Chives add mild onion flavor and color. Scissors make quick work of chopping them.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Salt and Vinegar Potato Salad

Make the salad with red potatoes, white vinegar, olive oil, salt, pepper, fresh dill, red onion, and chives. This gives the cleanest tangy version.

Serve warm or chilled. Both work beautifully.

Apple Cider Vinegar Potato Salad

Use apple cider vinegar instead of white vinegar. The flavor becomes slightly fruity.

This swap is still sharp and bright. It gives the salad a softer tang.

Malt Vinegar Potato Salad

Use malt vinegar for a stronger chip-shop-style flavor. It makes the salad taste especially bold.

This is a great choice for true salt-and-vinegar fans. Keep the herbs fresh for balance.

Herb Garden Potato Salad

Swap dill for tarragon, parsley, or fresh basil. Each herb changes the personality of the salad.

Tarragon feels a little more elegant, parsley is clean and fresh, and basil gives a summery flavor. Use what you like.

Green Onion Potato Salad

Use green onions instead of chives. They bring a little more onion flavor.

Slice them thinly. Add them near the end so they stay fresh.

Dried Dill Version

Use 1 teaspoon dried dill if you do not have fresh dill. The flavor will be different but still tasty.

Let the salad sit so the dried herb has time to soften. Fresh herbs still give the brightest result.

Shallot Potato Salad

Use shallots instead of red onion. Shallots bring a milder flavor.

Slice or mince them finely. They blend well with the vinegar dressing.

Bacon Salt and Vinegar Potato Salad

Crumble crispy bacon over the top. It adds salty crunch.

Add it close to serving so it stays crisp. Bacon works well with the tangy dressing.

Celery Crunch Potato Salad

Add chopped celery for texture. It gives the salad a crisp bite.

This is a good option if you like extra crunch. Keep the pieces small.

Spicy Salt and Vinegar Potato Salad

Add a pinch of red pepper flakes or a dash of hot sauce. This gives the salad a little heat.

Start lightly and taste. The vinegar already has a sharp personality.

Creamy Tangy Potato Salad

Stir in a spoonful of Greek yogurt if you want richness. Keep the vinegar flavor front and center.

This version is still brighter than a mayonnaise-based salad. Use just enough yogurt to soften the dressing.

Capers and Cherry Tomato Potato Salad

Add capers or cherry tomatoes for a fancy twist. Capers bring briny flavor, while cherry tomatoes add juicy freshness.

These additions keep the salad lively. Fold them in gently.

Why This Recipe Works

This recipe works because warm potatoes absorb dressing better than cold potatoes. Tossing them while still warm helps the vinegar soak in.

Red potatoes hold their shape well. That keeps the salad from turning mushy.

Starting the potatoes in cold water helps them cook evenly. Well-salted water seasons them from the beginning.

The dressing is simple but balanced. Vinegar gives tang, olive oil smooths it, salt sharpens it, and pepper adds bite.

Fresh herbs keep the salad from tasting too heavy. Dill and chives add color and brightness.

Red onion brings crunch and a savory edge. A short soak in cold water can make it milder.

The salad improves as it rests. Thirty minutes in the refrigerator lets the flavors mingle.

It also works because there is no mayonnaise to weigh it down. The result is fresh, bold, and easy to serve with many meals.

Directions

Step 1: Cut the Potatoes

Cut 2 lbs red potatoes into 1-inch cubes. Leave the skins on for texture.

Try to keep the pieces close in size. This helps them cook evenly.

Step 2: Start with Cold Salted Water

Place the cubed potatoes in a large pot. Cover them with cold, well-salted water.

Starting in cold water helps the potatoes cook through evenly. The water should be saltier than you think.

Step 3: Bring to a Boil

Set the pot over high heat and bring the water to a boil. Once it boils, reduce the heat.

Lower the heat to a steady simmer. A gentle simmer helps the potato pieces stay intact.

Step 4: Cook Until Fork-Tender

Simmer the potatoes for about 15 to 20 minutes. Check them with a fork.

They should be tender but still hold their shape. Do not cook them until they fall apart.

Step 5: Drain the Potatoes

Drain the potatoes well in a colander. Let them sit for a minute so excess water can escape.

Do not rinse the potatoes. The starchy surface helps the dressing cling.

Step 6: Make the Dressing

In a large mixing bowl, add ¼ cup white vinegar, ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Choose a bowl larger than you think you need.

A roomy bowl makes tossing easier. The potatoes need space so they do not break apart.

Step 7: Whisk the Dressing

Whisk the vinegar, oil, salt, and pepper until the mixture looks slightly creamy. This helps the oil and vinegar come together.

Taste the dressing. Add an extra splash of vinegar if you want more tang.

Step 8: Add Warm Potatoes

Add the still-warm potatoes to the bowl with the dressing. Work gently.

Warm potatoes absorb the vinegar flavor more deeply. This is the key to the bold taste.

Step 9: Toss Gently

Use a large spoon or spatula to toss the potatoes with the dressing. Coat every piece.

Do not mash the potatoes. Lift and turn them instead of stirring aggressively.

Step 10: Prepare the Red Onion

Finely chop ¼ cup red onion. If you want a milder onion bite, soak it in cold water for 5 minutes.

Drain the onion well after soaking. This keeps the salad from becoming watery.

Step 11: Add the Herbs and Onion

Fold in 2 tablespoons chopped fresh dill, ¼ cup finely chopped red onion, and 2 tablespoons chopped chives. Mix gently.

The herbs should stay bright and fresh. Avoid crushing them into the potatoes.

Step 12: Taste and Adjust

Taste the salad after tossing. Add more salt, pepper, or vinegar if needed.

The flavor should be tangy, savory, and bright. Adjust while the potatoes are still warm if possible.

Step 13: Serve Warm

Serve the salad right away if you like it warm. This version feels cozy and fresh.

Warm potato salad has a softer texture. The vinegar flavor is lively.

Step 14: Chill for Stronger Flavor

For a bolder flavor, refrigerate the salad for at least 30 minutes. The potatoes will continue absorbing the dressing.

Overnight chilling also works. The flavor gets sharper and more developed.

Step 15: Make Ahead Carefully

If making the salad up to a day ahead, hold back half the herbs. Stir them in right before serving.

This keeps the herbs bright. It also makes the salad look fresher.

Step 16: Add Optional Extras

Fold in crispy bacon, celery, capers, cherry tomatoes, parsley, tarragon, basil, or green onions if desired. Add hot sauce or red pepper flakes for heat.

Keep the extras balanced. The salt-and-vinegar flavor should stay central.

Step 17: Store Leftovers

Transfer leftovers to an airtight container. Refrigerate for up to 3 days.

No reheating is needed. Serve cold straight from the refrigerator.

Step 18: Refresh Before Serving

Before serving leftovers, stir gently. Taste and add a tiny splash of vinegar if the flavor needs brightening.

Add fresh herbs if desired. This brings the salad back to life.

Serving Ideas

Serve this potato salad warm right after tossing. The vinegar flavor is vivid and fresh.

Chill it for at least 30 minutes if you want the dressing to sink in more deeply. The salad becomes bolder as it rests.

Serve it at cookouts with grilled foods. Its tangy flavor cuts through richer main dishes.

Bring it to potlucks in an airtight container. It travels easily and tastes good cold.

Serve it for weeknight dinners when you need a fast side. It pairs well with simple meals.

Add crispy bacon on top for a salty crunch. Add it right before serving.

For a fresher plate, add cherry tomatoes or capers. They give the salad a little extra personality.

Serve it cold the next day. The flavor becomes more intense.

Storage

Store leftovers in an airtight container in the refrigerator. The salad keeps well for up to 3 days.

No reheating is needed. This salad is meant to be enjoyed cold or at room temperature.

If the potatoes absorb too much dressing, stir gently before serving. Add a small splash of vinegar if needed.

The herbs may soften over time. Adding a little fresh dill or chives before serving can brighten leftovers.

Keep the salad covered if taking it to a picnic. This helps it stay fresh and tangy.

If making ahead, save half the herbs for serving time. This keeps the final dish looking fresh.

The vinegar flavor gets stronger as the salad sits. That is part of what makes it great for leftovers.

Make-Ahead

This potato salad can be made up to a day in advance. Chilling helps the flavor develop.

For the best appearance, hold back half the herbs. Stir them in just before serving.

Cook the potatoes until tender but still firm. Overcooked potatoes can become mushy during storage.

Toss the potatoes with dressing while they are warm. This helps them absorb flavor before chilling.

Store the salad in an airtight container. Keep it refrigerated until ready to serve.

Taste before serving. Add salt, pepper, or vinegar if needed.

Make-ahead potato salad is perfect for cookouts and gatherings. It saves time and tastes better after resting.

Helpful Notes for Best Results

Use red potatoes for the best shape and texture. They stay sturdy after boiling.

Do not peel the potatoes. The skins add texture and color.

Cut potatoes into 1-inch cubes. Even pieces cook evenly.

Start potatoes in cold water. This helps them cook through without falling apart.

Salt the boiling water well. Potatoes need seasoning from the inside out.

Do not rinse after draining. The starch helps the dressing cling.

Toss the potatoes while still warm. This is the best time for them to absorb vinegar.

Let the salad sit for at least 30 minutes if you want maximum flavor. The tang becomes bolder as it rests.

Variations

Classic Salt and Vinegar Potato Salad

Use red potatoes, white vinegar, olive oil, salt, black pepper, dill, red onion, and chives. This gives the full tangy version.

Serve warm or chilled. Both versions are delicious.

Apple Cider Vinegar Potato Salad

Use apple cider vinegar instead of white vinegar. The flavor becomes slightly fruity.

This is a gentle variation. It still has plenty of tang.

Malt Vinegar Potato Salad

Use malt vinegar for a pub-style punch. This gives the salad a flavor similar to salt-and-vinegar chips.

Keep the herbs fresh. They balance the sharpness.

Dill Potato Salad

Lean into the fresh dill. Use the listed amount or add a little more if desired.

Dill makes the salad taste bright and herby. It pairs beautifully with vinegar.

Tarragon Potato Salad

Use tarragon instead of dill. It gives the salad a different herbal note.

Use a light hand. Tarragon can be strong.

Parsley Potato Salad

Use parsley for a clean, fresh flavor. This is a simple herb swap.

Parsley keeps the salad bright. It works well with red onion and chives.

Basil Potato Salad

Use fresh basil for a summery variation. Add it gently near the end.

Basil gives the salad a sweeter herb flavor. It pairs well with cherry tomatoes.

Green Onion Potato Salad

Use green onions in place of chives. They add a little more bite.

Slice thinly and fold in gently. They are a great easy swap.

Shallot Potato Salad

Use shallots instead of red onion. They are milder and slightly sweeter.

Finely chop them. They blend well into the dressing.

Bacon Potato Salad

Top with crispy bacon. The salty crunch tastes wonderful with vinegar.

Add bacon at serving time. This helps it stay crisp.

Celery Potato Salad

Add chopped celery for crunch. It makes the salad feel fresher.

Keep the pieces small. They should not overpower the potatoes.

Spicy Salt and Vinegar Potato Salad

Add red pepper flakes or hot sauce. This gives the salad heat.

Start with a little and taste. Vinegar and spice both stand out.

Greek Yogurt Potato Salad

Stir in a spoonful of Greek yogurt if you want a little creaminess. Keep the vinegar flavor strong.

This version is still lighter than mayo-heavy potato salad. Add yogurt gradually.

Capers and Cherry Tomato Potato Salad

Add capers or cherry tomatoes for extra flavor. Capers bring briny sharpness, while tomatoes add juicy sweetness.

This version feels a little more dressed up. Fold gently so the potatoes stay intact.

Troubleshooting

The Potatoes Are Mushy

They were likely overcooked. Check for doneness a few minutes earlier next time.

Red potatoes should be tender but still hold their shape. Avoid boiling too aggressively.

The Salad Tastes Too Sharp

Let it sit a little longer. The vinegar mellows as it absorbs into the potatoes.

You can also add a touch more olive oil. This softens the edge.

The Salad Is Not Tangy Enough

Add an extra splash of vinegar. Toss gently and taste again.

If you love vinegar, an extra tablespoon is welcome. The salad is meant to be bold.

The Onion Is Too Strong

Soak the chopped red onion in cold water for 5 minutes. Drain well before adding.

You can also use shallots for a milder flavor. Green onions are another option.

The Dressing Does Not Coat the Potatoes

Do not rinse the potatoes after boiling. The starchy surface helps dressing cling.

Also toss while the potatoes are warm. Warm potatoes absorb dressing better.

The Salad Tastes Flat

Add more salt, pepper, or herbs. Potatoes need enough seasoning.

A little extra vinegar can also brighten the flavor. Taste and adjust gradually.

The Herbs Look Wilted

The salad may have been stored too long with all the herbs mixed in. Add half the herbs right before serving when making ahead.

Fresh herbs make the salad look brighter. Stir gently.

The Salad Is Too Oily

The dressing may not have been whisked enough. Whisk until slightly creamy before tossing.

Add a small splash of vinegar to rebalance. Toss well.

The Potatoes Broke Apart

They may have been overcooked or stirred too roughly. Use a gentle folding motion.

Let them drain well before tossing. Handle warm potatoes carefully.

The Leftovers Need Refreshing

Stir gently and taste. Add a small splash of vinegar, a pinch of salt, or fresh herbs.

Leftovers get bolder but can still benefit from a fresh finish. Serve cold.

Frequently Asked Questions

Can I use a different vinegar?

Yes, apple cider vinegar adds a fruity twist, and malt vinegar gives a classic pub-style punch. Use a lighter vinegar so the salad stays balanced.

Balsamic vinegar may overpower the other ingredients. The salad works best with sharper, lighter vinegar.

What if I do not have fresh herbs?

Use 1 teaspoon dried dill instead of fresh dill. Green onions can also replace chives.

Fresh herbs give the brightest flavor, but the salad will still taste good. Let dried herbs sit in the dressing a little longer.

How far ahead can I make this?

You can make it up to a day in advance. For the freshest look, hold back half the herbs.

Stir the reserved herbs in right before serving. This keeps the flavor and color bright.

Can I skip the onion?

Yes, you can leave it out. The vinegar and herbs still carry the flavor.

You can also use shallots for a milder option. Green onions work too.

Why are my potatoes mushy?

They were probably overcooked. Check them a few minutes earlier next time.

The potatoes should be fork-tender but still firm enough to hold their shape. A gentle simmer helps.

Can I serve this warm?

Yes, this salad can be served warm right after tossing. The warm potatoes soak up the dressing beautifully.

You can also chill it for at least 30 minutes. Chilling makes the flavor bolder.

How long do leftovers last?

Leftovers last up to 3 days in the refrigerator. Store them in an airtight container.

No reheating is needed. Serve cold and stir before eating.

Can I make it creamier?

Yes, stir in a spoonful of Greek yogurt. Keep the vinegar flavor front and center.

Add yogurt gradually. Too much can soften the bright tang.

Why This Recipe Works So Well

Tangy Salt and Vinegar Potato Salad Recipe works because it treats potatoes like flavor sponges. When the warm potatoes hit the vinegar dressing, they absorb the tang instead of simply being coated on the outside.

The red potatoes are sturdy enough to hold their shape. Leaving the skins on adds texture and keeps the salad from feeling too soft.

The dressing is sharp but balanced. Vinegar brings the punch, olive oil smooths it out, and salt makes the flavor pop.

Fresh dill and chives keep the salad lively. They make the dish taste brighter and more refreshing.

Red onion adds crunch and bite. A short cold-water soak makes it gentler if needed.

The salad also improves as it rests. Thirty minutes of chilling gives the dressing time to settle into the potatoes.

It is flexible without losing its identity. Apple cider vinegar, malt vinegar, herbs, bacon, celery, Greek yogurt, capers, and cherry tomatoes can all change the flavor while keeping the salt-and-vinegar spirit.

Most of all, this recipe works because it is bold and simple. It gives you a potato salad that is fast, fresh, and packed with the kind of tangy flavor people remember.

Final Thoughts

Tangy Salt and Vinegar Potato Salad Recipe is made with red potatoes, white vinegar, olive oil, salt, black pepper, fresh dill, red onion, and chives. It is a no-mayo potato salad with a sharp vinegar kick, tender potatoes, fresh herbs, and a bright flavor that works warm or chilled.

Serve it at cookouts, potlucks, picnics, backyard dinners, or easy weeknight meals, and let it chill for at least 30 minutes when you want the flavor to deepen. With its under-30-minute method, 3-day refrigerator storage, make-ahead option, and variations like apple cider vinegar, malt vinegar, tarragon, parsley, basil, green onions, shallots, bacon, celery, red pepper flakes, hot sauce, Greek yogurt, capers, cherry tomatoes, and dried dill, this potato salad is a bold, simple side dish made for anyone who loves a tangy bite.

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Salt and Vinegar Potato Salad

Tangy, fresh, simple, and herb-packed, this Salt and Vinegar Potato Salad turns tender red potatoes into a bright American-style side dish with white vinegar, olive oil, red onion, dill, and chives. It can be served warm or chilled, making it an easy potato salad for cookouts, weeknight dinners, potlucks, or simple make-ahead sides.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Side Dish
• Cuisine: American
• Servings: 4 servings

Equipment

• Pot
• Mixing bowl

Ingredients

For the Potato Salad

• 2 tablespoon chopped chives
• ¼ cup finely chopped red onion
• 2 tablespoon chopped fresh dill
• ½ teaspoon black pepper
• 1 teaspoon salt
• ¼ cup olive oil
• ¼ cup white vinegar
• 2 lbs red potatoes, cubed

Instructions

Step 1: Boil the Potatoes

Boil the cubed red potatoes in salted water until tender, about 15-20 minutes. Drain them well once they are cooked.

Let the potatoes cool slightly before dressing them. They should still be warm enough to absorb the vinegar mixture without falling apart.

Step 2: Make the Vinegar Dressing

In a large bowl, whisk together the white vinegar, olive oil, salt, and black pepper. Mix until the dressing is evenly combined.

This simple dressing gives the potato salad its sharp, tangy flavor. Keep it ready so the warm potatoes can be tossed with it right away.

Step 3: Toss the Potatoes

Add the warm potatoes to the bowl with the dressing. Toss gently to coat the potatoes without breaking them too much.

Make sure the vinegar and olive oil mixture reaches all the potato pieces. A gentle toss helps keep the salad chunky and rustic.

Step 4: Add the Fresh Herbs and Onion

Stir in the chopped fresh dill, finely chopped red onion, and chopped chives. Fold everything together until the herbs and onion are evenly distributed.

The dill and chives add freshness, while the red onion gives the salad a crisp, savory bite. Stir carefully so the potatoes stay tender but intact.

Step 5: Serve Warm or Chilled

Serve the potato salad warm or chilled. Both options work with the tangy vinegar dressing and fresh herbs.

For a stronger vinegar flavor, let the salad sit for 30 minutes before serving. This gives the potatoes more time to absorb the dressing.

Notes

• For a stronger vinegar flavor, let the salad sit for 30 minutes before serving.

Serving Suggestions

Serve Salt and Vinegar Potato Salad warm right after tossing, or chill it before serving for a cooler side dish. The red potatoes, white vinegar, olive oil, dill, red onion, and chives make it a bright, tangy option for casual meals and gatherings.

This recipe makes 4 servings, so it works well alongside dinner, picnic-style spreads, or simple American side dishes. Letting the salad sit for 30 minutes gives it a stronger vinegar flavor if you want a bolder bite.

For the best texture, toss the potatoes gently while they are still slightly warm. This helps them take in the dressing while keeping the salad from becoming mashed.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Potato Tip

Use 2 lbs red potatoes, cubed. Boil them in salted water until tender, about 15-20 minutes.

Dressing Tip

Whisk together white vinegar, olive oil, salt, and black pepper before adding the potatoes. This keeps the flavor evenly distributed.

Herb Tip

Stir in the chopped fresh dill and chopped chives after the potatoes have been coated with the dressing. This keeps the herbs fresh and noticeable.

Onion Tip

Use ¼ cup finely chopped red onion. Fold it in gently with the herbs so it is spread evenly through the salad.

Flavor Tip

For a stronger vinegar flavor, let the salad sit for 30 minutes before serving.

Serving Tip

Serve the potato salad warm or chilled. Both versions keep the tangy vinegar flavor and fresh herb finish.