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Close-up handheld smartphone photo of Salt and Vinegar Potato Salad in a white ceramic bowl featuring tender halved red potatoes and fresh dill.
FL Recipes

Salt and Vinegar Potato Salad with Fresh Dill and Crunchy Celery

A vibrant Salt and Vinegar Potato Salad featuring tender baby red potatoes, a thin creamy dressing, fresh dill, and crisp celery. Perfect for summer BBQs, this tangy side dish is both rustic and sophisticated.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potato Salad Ingredients
  • 2 lbs baby red potatoes 907g, kept whole for boiling then halved
  • 1/2 cup white distilled vinegar 120ml, divided use
  • 1/3 cup mayonnaise 80ml
  • 1.5 tsp sea salt 9g, plus more for boiling water
  • 2 stalks celery approx. 100g, small diced
  • 1/4 cup fresh dill 10g, finely chopped
  • 1/2 tsp black pepper cracked

Equipment

  • 1 Large stockpot For boiling potatoes.
  • 1 Chef's Knife For precision dicing of celery and dill.
  • 1 Rustic Ceramic Mixing Bowl For assembly and serving.

Method
 

Boil the Potatoes
  1. Place baby red potatoes in a pot of cold salted water. Bring to a boil and simmer for 12-15 minutes until paring-knife tender.
  2. Drain potatoes and let steam for 2 minutes. Halve the potatoes while hot and drizzle with 3 tbsp of white vinegar.
Assemble the Salad
  1. Whisk together remaining vinegar, mayonnaise, sea salt, and pepper until a thin, pourable consistency is reached.
  2. Gently fold the vinegar-soaked potatoes with the dressing, small-diced celery, and chopped dill. Serve warm or chilled.

Nutrition

Calories: 210kcalProtein: 3gFat: 9gFiber: 3g

Notes

For the best flavor, let the salad sit for at least 30 minutes before serving so the potatoes fully absorb the vinegar.
Use only fresh dill; dried dill will not provide the same visual or flavor impact.
Keyword Dill Potato Salad,Red Potato Salad,Salt and Vinegar Potato Salad

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