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High-angle view of a white bowl filled with Salt and Vinegar Potato Salad featuring soft red potatoes and feathery dill. (Salt and Vinegar Potato Salad)

Salt and Vinegar Potato Salad with Tender Red Potatoes and Fresh Dill

A zesty, refreshing Salt and Vinegar Potato Salad featuring tender red-skinned baby potatoes, a thin translucent mayo dressing, crisp celery, and a heavy garnish of fresh dill for the ultimate tangy side dish.
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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 Notes

Ingredients
  

Salad Components
  • 2 lbs (907g) Red-skinned baby potatoes Halved and quartered
  • 1/2 cup (120ml) Distilled white vinegar Divided use
  • 1/3 cup (80ml) Mayonnaise High quality
  • 2 stalks Green celery Finely diced (approx 100g)
  • 1/2 cup (15g) Fresh dill sprigs Feathery and green
  • 1 tsp Coarse sea salt Plus more for boiling water
  • 1/2 tsp Cracked black pepper Freshly cracked

Equipment

  • 1 Large pot For boiling potatoes.
  • 1 White Ceramic Bowl For mixing and serving.
  • 1 Chef's Knife For fine dicing of celery.

Method
 

Prepare the Potatoes
  1. Place halved and quartered red-skinned baby potatoes in a large pot. Cover with water and add 2 tbsp vinegar and salt. Boil for 12-15 minutes until tender but firm.
  2. Drain potatoes and let steam for 2 minutes. While still hot, drizzle with 2 tbsp of white vinegar and toss gently. Let cool to room temperature.
Assemble the Salad
  1. In a small bowl, whisk together the mayonnaise and remaining vinegar to create a thin, translucent white dressing.
  2. Add finely diced celery and the dressing to the potatoes. Fold gently until the potatoes are coated in a shimmering, translucent glaze.
  3. Top with a heavy garnish of fresh dill sprigs, coarse sea salt, and cracked black pepper. Serve in a white ceramic bowl for the best visual appeal.

Notes

Add the vinegar to the potatoes while they are still hot for maximum flavor absorption.
Use only fresh dill; dried dill will not provide the same feathery green appearance.