Easy Vinaigrette Potato Salad Recipe

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Finding a potato salad recipe that isn’t drowning in mayo can feel like searching for a needle in a haystack. Between summer cookouts, family picnics, and neighborhood potlucks, the classic potato salad seems to show up everywhere – but it’s often heavy and leaves you feeling weighed down in the summer heat.

That’s why this vinaigrette potato salad has become my go-to side dish: it’s light and fresh-tasting, comes together in no time, and works perfectly with whatever herbs and veggies you have in your fridge.

What Kind of Potatoes Should I Use?

For a vinaigrette-style potato salad, waxy potatoes are your best friend since they hold their shape well after cooking and won’t turn mushy. Small red potatoes or fingerlings are perfect choices, though Yukon Golds work great too if that’s what you have on hand. When shopping, look for potatoes that are similar in size so they’ll cook evenly – aim for ones about 2 inches in diameter if you’re using red or yellow potatoes. Just make sure to avoid russet potatoes for this recipe, as their starchy texture isn’t ideal for potato salads and they tend to fall apart when tossed with dressing.

Options for Substitutions

This potato salad is pretty flexible and you can make several easy swaps if needed:

• Small potatoes: Any waxy potato variety works great here – try fingerlings, red potatoes, or Yukon golds. Just avoid russet potatoes as they can get too mushy.
• Lemon juice and red wine vinegar: You can use all lemon juice or all vinegar instead of both. White wine vinegar or apple cider vinegar make good substitutes for red wine vinegar.
• Dijon mustard: Regular yellow mustard or whole grain mustard work fine – just use the same amount. Stone ground mustard is another good option.
• Olive oil: Any neutral oil like canola or grapeseed oil can work, though you’ll lose some flavor. Avocado oil is another tasty alternative.
• Roasted red peppers: Fresh bell peppers (any color) work great – just dice them small. You could also use sun-dried tomatoes or cherry tomatoes for a different twist.
• Fresh herbs: If you don’t have fresh dill and parsley, use dried herbs (about 2 teaspoons each) or swap in other fresh herbs like chives, basil, or tarragon.
• Red onion: Green onions, shallots, or sweet onions can easily replace red onion. If using regular onion, soak the diced pieces in cold water for 10 minutes to reduce the sharp taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be just tender when pierced with a fork, as mushy potatoes will break apart and turn your salad into mashed potatoes. To get perfectly cooked potatoes, start them in cold water and check them frequently after about 12-15 minutes of boiling. Another common error is dressing the potatoes while they’re still hot, which will cause them to absorb too much dressing and become greasy – instead, let them cool for about 15-20 minutes until they’re just warm, then toss them with the vinaigrette while they can still absorb some flavor. For the best-tasting salad, don’t skip seasoning the cooking water generously with salt, and try tossing the warm potatoes with the lemon juice and zest first, letting them absorb these flavors before adding the remaining dressing ingredients.

What to Serve With Potato Salad?

This light and tangy potato salad makes a perfect side dish for your favorite grilled foods! It pairs really nicely with burgers, grilled chicken, or any kind of barbecued meats – the fresh herbs and lemony dressing complement smoky flavors so well. For a complete summer meal, serve it alongside some corn on the cob and a simple green salad. If you’re planning a picnic or cookout, this potato salad also goes great with classic cookout foods like hot dogs, baked beans, or pulled pork sandwiches.

Storage Instructions

Keep Fresh: This vinaigrette potato salad is perfect for making ahead! Place it in an airtight container in the fridge, where it’ll stay fresh for up to 4 days. The flavors actually get better as they mingle together, making it taste even better the next day.

Make Ahead: If you’re planning for a party, you can prep this salad a day in advance. The vinaigrette-based dressing helps prevent the potatoes from drying out, unlike mayo-based versions. Just give it a quick stir before serving to redistribute the dressing.

Serve: For the best flavor, take the potato salad out of the fridge about 30 minutes before serving to let it come to room temperature. This helps the vinaigrette loosen up and the flavors really shine. Give it a gentle toss and adjust the seasoning if needed.

Preparation Time	15-20 minutes
Cooking Time	12-14 minutes
Total Time	27-34 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-1000
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

• 2 pounds small potatoes, cut in half
• Grated zest and juice from 1 lemon
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dijon mustard
• 1/4 cup extra virgin olive oil
• Kosher salt and ground black pepper, to taste
• 1/2 cup roasted red peppers, chopped small
• 1/4 cup red onion, diced finely
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

Step 1: Cook the Potatoes

Place the halved baby potatoes in a large pot of cold water.

Add a pinch of salt, cover the pot, and bring the water to a boil.

Cook the potatoes for about 12-14 minutes, or until they are just tender and can be easily pierced with a knife.

Once cooked, drain the potatoes and allow them to cool until they are just warm, but not hot.

Step 2: Prepare the Dressing

In a large bowl, create the dressing by whisking together lemon zest and juice, red wine vinegar, Dijon mustard, salt, and freshly ground black pepper.

Ensure all the ingredients are well combined to create a flavorful dressing.

Step 3: Add Vegetables and Herbs

To the bowl with the dressing, add the chopped roasted red peppers, diced red onion, chopped fresh dill, and chopped fresh parsley.

These ingredients will add color and freshness to your potato salad.

Step 4: Combine Potatoes with the Dressing

Add the warm, drained potatoes to the bowl with the prepared dressing and vegetables.

Gently toss everything together, making sure all the potatoes are evenly coated with the dressing and mixed well with the other ingredients.

Step 5: Serve and Enjoy

Serve the potato salad at room temperature for the best flavor, or chill it in the refrigerator for a few hours before serving if you prefer it cold.

Enjoy the delicious and refreshing taste of this vibrant potato salad!