Potato salad with oil and vinegar is a refreshing, lighter take on the classic creamy potato salad. This version lets the natural flavors of the potatoes shine, brightened with a tangy vinaigrette and fresh herbs. It’s perfect for picnics, barbecues, or as a versatile side dish that pairs with almost any main course.
Ingredients
- 2 pounds (about 900g) Yukon Gold or red potatoes
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 small shallot, finely minced (about 2 tablespoons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- 2 stalks celery, finely diced
- 3 scallions, thinly sliced
- Salt and freshly ground black pepper to taste
Instructions
- Boil the potatoes. Scrub the potatoes and cut them into bite-sized chunks (about 1 to 1.5 inches). If using thin-skinned potatoes, you can leave the skins on for texture and nutrients. Place the potatoes in a large pot, cover them with cold water by about an inch, and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are just tender when pierced with a fork but not falling apart.
- Drain and steam dry. Drain the potatoes in a colander. Let them sit for 5 minutes to steam dry—this helps them absorb the dressing better and keeps the salad from getting watery.
- Prepare the vinaigrette. In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced shallot. Add a large pinch of salt and a few grinds of black pepper, then whisk until emulsified.
- Toss potatoes with dressing. While the potatoes are still warm, add them to the bowl with the vinaigrette. Gently toss to coat, being careful not to break up the potatoes. Warm potatoes absorb the flavors much better than cold ones.
- Add herbs and vegetables. Add the chopped parsley, dill (if using), diced celery, and sliced scallions to the bowl. Gently fold everything together until evenly combined.
- Taste and adjust. Taste the salad and add more salt, pepper, or vinegar if needed. The flavors should be bright, tangy, and well-balanced.
- Chill or serve. You can serve the salad slightly warm, at room temperature, or chilled. Cover and refrigerate for at least 30 minutes if you prefer it cold; this also allows the flavors to meld.
Tips
- Substitutions: Use apple cider vinegar or white wine vinegar if you don’t have red wine vinegar. Chopped chives or tarragon can stand in for dill or parsley.
- Potato choice: Waxy varieties like Yukon Gold, red potatoes, or fingerlings hold their shape best and absorb vinaigrette nicely. Avoid starchy potatoes like Russets, which can become mushy.
- Make ahead: This salad tastes even better after a few hours in the fridge. Just give it a gentle toss before serving to redistribute the dressing.
- Don’t overcook: Keep an eye on the potatoes; overcooking makes them fall apart and the salad mushy.
Serving Suggestions
This oil and vinegar potato salad is incredibly versatile. Serve it alongside grilled meats like steak, chicken, or sausages for a classic summer meal. It’s also a great side for fish or vegetarian mains such as quiche or roasted vegetables. Bring it to picnics, potlucks, or barbecues; it’s a crowd-pleaser that travels well and stands up to warm weather since it’s mayo-free. Try pairing it with leafy green salads, crusty bread, or even as a filling in a wrap with greens and sliced hard-boiled eggs for a lunch option.
Variations
- German-Style Potato Salad: Add 2-3 slices of cooked, crumbled bacon and a tablespoon of bacon fat to the vinaigrette. Substitute some or all of the vinegar with mild white vinegar, and add 1/2 teaspoon sugar for a sweet-sour profile. Thinly sliced red onion is a common addition.
- French-Inspired Potato Salad: Add 1 tablespoon of capers, 1 tablespoon of finely chopped cornichons (or regular pickles), and a handful of chopped fresh tarragon. Try a splash of sherry vinegar for extra depth.
- Greek Potato Salad: Add 1/2 cup pitted Kalamata olives (halved), 1/2 cup diced cucumber, and 1/2 cup crumbled feta cheese. Swap in lemon juice for the vinegar and add a pinch of oregano.
- Vegan Potato Salad: The base recipe is already vegan—just be sure to use Dijon mustard without honey. For extra protein, toss in a can of drained chickpeas or white beans.
- Spicy Potato Salad: Add 1 finely chopped jalapeño or a pinch of red pepper flakes to the vinaigrette for heat. Garnish with chopped cilantro instead of dill.
Storage and Reheating
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, and the salad often tastes even better the next day. Make sure to stir before serving, as the vinaigrette may settle at the bottom.
Reheating: This salad is typically served cold or at room temperature, but if you prefer it slightly warm, gently rewarm it in a skillet over low heat, stirring frequently, just until the chill is off. Avoid microwaving, as it can make the potatoes rubbery and unevenly heated.
Frequently Asked Questions
- Can I make oil and vinegar potato salad ahead of time?
- Yes, you can make this salad up to a day in advance. In fact, letting it sit in the fridge for a few hours allows the flavors to meld and deepen. If making more than a day ahead, wait to add fresh herbs until just before serving for best color and flavor.
- What’s the best way to keep the potatoes from getting mushy?
- Use waxy potatoes (like Yukon Gold or red potatoes), and be careful not to overcook them. Start testing for doneness a couple of minutes before the minimum cook time. Steam drying after draining also helps maintain their structure.
- Can I use different oils in the vinaigrette?
- Absolutely. While extra-virgin olive oil gives a classic Mediterranean flavor, you can use avocado oil, sunflower oil, or a light-tasting vegetable oil. Avoid strongly flavored oils like toasted sesame, which can overpower the salad.
- How do I adjust the tanginess?
- If you like a more pronounced tang, add an extra tablespoon of vinegar or a squeeze of fresh lemon juice. For a milder taste, reduce the vinegar slightly or add a pinch of sugar to balance the acidity.
- Is this potato salad gluten-free?
- Yes, this recipe is naturally gluten-free, provided your mustard and vinegar are certified gluten-free (most are, but check labels if you have celiac disease or severe intolerance).
- Can I freeze potato salad?
- Freezing is not recommended, as potatoes tend to become watery and grainy when thawed, and the dressing can separate. For best quality, enjoy within a few days of making.