Here’s my go-to potato salad recipe that adds a tangy twist with apple cider vinegar, making it different from the usual mayo-heavy versions. The vinegar gives it a nice zip while keeping all the classic potato salad elements we know and love.
This potato salad is what my friends always ask me to bring to summer cookouts. I often make a double batch because it disappears so quickly, and honestly, it tastes even better the next day straight from the fridge. Perfect for lunch leftovers, if you can manage to save any!
Why You’ll Love This Potato Salad
- No mayo needed – This lighter version uses olive oil and apple cider vinegar instead of mayonnaise, making it perfect for outdoor gatherings and picnics where food safety is a concern.
- Make-ahead friendly – You can prepare this salad up to 24 hours in advance, and it actually tastes better after the flavors have time to meld together in the fridge.
- Diet-friendly option – It’s naturally vegan, dairy-free, and gluten-free, making it a great choice for serving guests with different dietary needs.
- Simple ingredients – You probably have most of these pantry staples on hand already, and they come together to create a tangy, satisfying side dish.
What Kind of Potatoes Should I Use?
For potato salad, waxy potatoes like Yukon Gold or red potatoes are your best friends since they hold their shape well after cooking and won’t turn to mush. These varieties have a lower starch content than russets, which means they’ll stay firm and intact when you toss them with the dressing. If you’re using red potatoes, you can leave the skins on for extra color and nutrition – just give them a good scrub first. When shopping, look for potatoes that are firm and free from any green spots or sprouts, and try to choose ones that are similar in size so they’ll cook evenly.
Options for Substitutions
This potato salad recipe is pretty adaptable – here’s what you can switch up:
- Potatoes: Any waxy potato variety works great here – try red potatoes, fingerlings, or new potatoes. Just avoid russet potatoes as they tend to fall apart too easily.
- Apple cider vinegar: While apple cider vinegar gives this salad its signature tang, you can use white wine vinegar or rice vinegar instead. Regular white vinegar works too, but start with a bit less since it’s sharper.
- Maple syrup: No maple syrup? Try honey or agave nectar instead. You might need to adjust the amount slightly to match your taste.
- Red onion: Sweet onions or shallots make good substitutes. If using regular yellow onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
- Italian herb mix: Feel free to use any dried herbs you have – oregano, basil, or herbs de Provence all work well. Fresh herbs are great too – just double the amount.
- Olive oil: Any neutral oil like canola or grapeseed will work, though you’ll miss some of that olive oil flavor. Avocado oil is another good option.
Watch Out for These Mistakes While Cooking
The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them after about 8 minutes of boiling and drain them as soon as they’re ready. Another common error is adding the vinegar dressing to hot potatoes, which can make them fall apart and become mushy – instead, let the potatoes cool for about 15 minutes first, but not completely cold, as warm potatoes will better absorb the flavorful dressing. To get the most flavor out of your apple cider vinegar dressing, avoid skipping the brief resting time after mixing it – letting the dressing ingredients mingle for 5-10 minutes allows the herbs to release their oils and the flavors to properly combine. For the best texture and taste, try tossing the warm potatoes with just a splash of the dressing at first, then add the remaining dressing once they’ve cooled to room temperature.
What to Serve With Potato Salad?
This tangy apple cider vinegar potato salad is perfect for summer cookouts and pairs wonderfully with all your favorite grilled foods. It’s especially good alongside hamburgers, hot dogs, or grilled chicken – the vinegary kick helps cut through richer meats. For a casual backyard gathering, serve it with some corn on the cob and a simple coleslaw to round out your plate. If you’re bringing it to a potluck or picnic, it travels well and tastes great next to pulled pork sandwiches or even a simple deli meat platter with fresh rolls.
Storage Instructions
Keep Fresh: This potato salad tastes even better the next day after the flavors have had time to mingle! Place it in an airtight container and keep it in the fridge for up to 5 days. The vinegar-based dressing helps this salad stay fresh longer than mayo-based versions.
Make Ahead: You can prep this salad a day before your gathering – it’s actually perfect for that! Just wait to add any fresh herbs or greens until right before serving to keep them looking fresh. If the salad seems a bit dry after being in the fridge, simply drizzle a little extra olive oil and give it a good toss.
Pack: This is a great salad for picnics or potlucks since it doesn’t contain any mayo. Pack it in a sealed container and keep it cool. Remember to give it a quick stir before serving to redistribute the dressing that may have settled at the bottom.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 1-24 hours |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 60-70 g
- Carbohydrates: 70-80 g
Ingredients
- 2 pounds potatoes, cleaned and chopped into 1/2-inch chunks
- 1/2 large red onion, sliced thin
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon mustard
- 1 generous teaspoon italian herb mix
- Salt as needed, plus extra for boiling water
- Pepper to liking
- Optional: fresh greens or herbs for garnish
Step 1: Prepare and Cook the Potatoes
Place the potatoes in a pot and cover them with cold, heavily salted water, using at least two tablespoons of salt.
Bring the water to a boil and cook the potatoes until they are tender, about 15 minutes.
Once done, drain the potatoes thoroughly and transfer them to a large bowl.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, mustard, Italian seasoning, and sliced red onion.
Mix these ingredients well to create a flavorful dressing.
Step 3: Combine Potatoes and Dressing
Pour the dressing and onion mixture over the warm potatoes in the large bowl.
Stir the mixture gently to ensure that each potato is evenly coated with the dressing.
Step 4: Chill the Salad
For the best flavor development, cover the potato salad and allow it to chill overnight in the refrigerator.
This resting time helps the flavors meld together for a delicious salad.
Step 5: Garnish and Serve
Before serving, garnish the potato salad with fresh greens or herbs of your choice.
This will add a burst of color and freshness to the dish.
Enjoy your delicious and flavorful potato salad!