The Washington Post

Salt and Vinegar Potato Salad

Salt and Vinegar Potato Salad 6.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Jun 23, 2022

If you love the pucker-y flavor of salt-and-vinegar potato chips, this salad is for you. In it, satisfying skin-on spuds are doused with vinegar and sprinkled with salt while they are still warm for optimal acid infusion. Then they are tossed with chopped dill pickles, a drizzle of olive oil, crisp slices of red onion and fresh dill fronds to complete a crowd-pleasing, healthful salad that is sure to complement the other offerings at any picnic or cookout.

Active time: 15 mins; Total time: 30 mins

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


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; 4 1/2 cups

Ingredients
  • 1 1/2 pounds medium new red potatoes, or other waxy potatoes, scrubbed 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-moons)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons coarsely chopped fresh dill fronds

Directions

Place the potatoes in a medium pot and add cold water to cover by about 1 inch. Set the pot over high heat and bring to a boil. Reduce the heat to medium-low, partially cover and simmer until the 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 into bite-size wedges and transfer to a large bowl.

Sprinkle the warm potatoes with the vinegar and the salt and toss to combine. Add the pickle, onion, oil and dill and toss to combine.

Serve warm, at room temperature or refrigerate until needed.


Recipe Source

From cookbook author and registered nutritionist dietitian Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (3/4 cup): 143


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 270mg 11%

Total Carbohydrates: 19g 6%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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