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Simple Oil and Vinegar Potato Salad Recipe

Simple Oil and Vinegar Potato Salad

Tender potatoes are tossed while warm with a Dijon, garlic, olive oil, and vinegar dressing, then finished with red onion and fresh herbs. Serve this versatile salad warm, at room temperature, or chilled.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potato Salad
  • 2 pounds Small red or Yukon Gold potatoes, cut into 1-inch chunks
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Red wine vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove Small garlic clove, finely grated or minced
  • 1/2 teaspoon Kosher salt, plus more for cooking water
  • 1/4 teaspoon Freshly ground black pepper
Fresh Additions
  • 1/3 cup Finely chopped red onion or shallot
  • 1/4 cup Chopped fresh parsley
  • 2 tablespoons Chopped fresh dill or chives, optional

Method
 

Step-by-Step
  1. Place the cut potatoes in a saucepan and cover them with cold water by about 1 inch. Salt the water generously, then bring it to a boil over medium-high heat.
  2. Reduce the heat to a steady simmer and cook the potatoes for 12 to 18 minutes, or until a fork slides into the centers easily while the pieces still hold their shape. Drain thoroughly, then let the potatoes steam-dry in the colander or saucepan for 2 to 3 minutes.
  3. While the potatoes cook, whisk together the olive oil, vinegar, Dijon mustard, garlic, kosher salt, and black pepper in a small bowl. Continue whisking until the dressing looks blended and lightly creamy.
  4. Transfer the warm potatoes to a large bowl and pour the dressing over them. Toss gently so the vinaigrette coats the potatoes without breaking them apart.
  5. Fold in the red onion, parsley, and optional dill or chives. Serve warm or at room temperature, or refrigerate for about 30 minutes before serving.
  6. Taste just before serving and adjust the vinegar, salt, and pepper as needed. A final sprinkle of herbs gives the salad a fresh finish.

Notes

Start the potatoes in cold, well-salted water for even cooking. Dress them while warm because they absorb the vinaigrette more effectively, but toss gently to prevent a gummy texture. Store leftovers covered in the refrigerator and bring them close to room temperature before serving for the best flavor.