Best Oil and Vinegar Potato Salad

Looking for a fresh take on potato salad that won’t weigh you down like those heavy, mayo-based versions? I spent years avoiding potato salad at summer gatherings because the traditional recipes just felt too rich and heavy for hot days. After some experimenting in the kitchen, I landed on this oil and vinegar potato salad that’s light, tangy, and perfect for outdoor meals.

This recipe strikes just the right balance – it’s simple enough for weeknight dinners but special enough for backyard BBQs and picnics. Plus, it’s the kind of dish that actually tastes better when you make it ahead, which is always a win in my book.

What Kind of Potatoes Should I Use?

For this oil and vinegar potato salad, waxy potatoes are your best friends since they hold their shape well after cooking and won’t turn mushy. Yukon Golds are a great all-around choice, with their buttery flavor and firm texture, but red potatoes or fingerlings would work beautifully too. When shopping, look for potatoes that are similar in size so they’ll cook evenly, and avoid any with green spots or sprouts. For the best results, try to pick medium-sized potatoes – they’re easier to cut into bite-sized pieces and will cook through without falling apart.

Options for Substitutions

This simple potato salad is pretty flexible with substitutions. Here’s what you can swap:

• Potatoes: Any waxy potato variety works great here – try red potatoes, fingerlings, or new potatoes. Just avoid starchy ones like russets as they’ll fall apart too easily.
• Green onions: You can swap these with finely chopped red onions or shallots. If using regular onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• White wine vinegar: Red wine vinegar works perfectly fine here. You could also use apple cider vinegar or even fresh lemon juice – just start with 2 tablespoons and adjust to taste.
• Fresh parsley: Out of fresh parsley? Try fresh dill, chives, or even cilantro. If using dried parsley, use just 1 teaspoon since dried herbs are more concentrated.
• Olive oil: While olive oil gives the best flavor, you can use any neutral oil like canola or grapeseed oil. Just make sure it’s fresh, as oils can go rancid.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes, which can turn them into a mushy mess – instead, boil them until just tender when pierced with a fork, usually about 12-15 minutes depending on size. A common error is adding the vinaigrette while the potatoes are still hot, which prevents them from properly absorbing the dressing – let them cool for about 15-20 minutes until they’re warm but not hot. To get the best flavor, avoid using cold potatoes straight from the fridge to dress your salad, as room temperature potatoes better absorb the oil and vinegar mixture. For perfect results, cut your potatoes into similarly-sized pieces before boiling to ensure even cooking, and remember to season the cooking water generously with salt – this helps season the potatoes from the inside out.

What to Serve With Potato Salad?

This tangy oil and vinegar potato salad is perfect for summer cookouts and pairs wonderfully with grilled meats like burgers, hot dogs, or chicken. Since it’s lighter than traditional mayo-based versions, it goes really well with smoky foods like pulled pork or barbecue ribs. For a complete meal, I love serving it alongside some crispy coleslaw and grilled corn on the cob. If you’re planning a picnic, pack this potato salad with some cold cuts, crusty bread, and fresh fruit for an easy outdoor feast.

Storage Instructions

Keep Fresh: This oil and vinegar potato salad tastes even better after the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 3 days. The potatoes will continue soaking up all those tasty dressing flavors, making each serving more flavorful than the last.

Make Ahead: Want to prep this salad in advance? You can boil the potatoes and chop the green onions and parsley a day ahead. Just store them separately in the fridge, then toss everything together with the dressing about an hour before serving to let the flavors blend.

Serve: Take the potato salad out of the fridge about 30 minutes before serving to let it come to room temperature – this helps the flavors really shine. Give it a quick stir before serving, and if needed, add a tiny splash of olive oil to freshen it up.

Preparation Time	15-20 minutes
Cooking Time	25 minutes
Total Time	2 hours 40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 400-450
• Protein: 5-7 g
• Fat: 35-40 g
• Carbohydrates: 40-45 g

Ingredients

For the potatoes:

• 1 lb potatoes (Yukon Gold or red potatoes work best)
• 1 tsp salt

For the dressing:

• 3 green onions (thinly sliced, white and green parts)
• 3 tbsp extra virgin olive oil (I like Pompeian for this recipe)
• 1 tbsp fresh parsley (finely chopped)
• 3 tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper (freshly ground for best flavor)

Step 1: Cook the Potatoes

Start by washing the potatoes thoroughly.

Transfer them to a large pot and add 1 teaspoon of salt.

Fill the pot with water until it covers the potatoes by about one inch.

Bring the water to a boil and let the potatoes cook until they are fork-tender, which should take around 25 minutes.

Once cooked, drain the water and transfer the potatoes onto a cutting board to cool.

Step 2: Cool and Cut the Potatoes

After the potatoes have cooled enough to handle, peel the skin off, if desired.

Then, cut the potatoes into bite-sized pieces and place them into a large mixing bowl, ready for the addition of herbs and dressing.

Step 3: Prepare the Herbs and Dressing

Dice the green onions and parsley and add them to the bowl containing the potatoes.

In a separate small bowl, whisk together olive oil, vinegar, salt, and pepper to form the dressing.

Adjust the seasoning to suit your taste preferences.

Step 4: Combine and Chill the Salad

Pour the dressing over the potatoes and herbs, tossing everything together until the ingredients are well-coated.

Taste the salad and adjust the seasoning as needed.

Cover the mixing bowl and place it in the fridge to chill for at least 2 hours.

This allows the flavors to meld together beautifully.

Step 5: Serve the Potato Salad

Before serving, give the potato salad a good stir to ensure all ingredients are mixed well.

Enjoy this refreshing salad as a side dish for any meal!