Looking for an easy summer side dish? Oil and vinegar potato salad is a simple and delicious side dish that is quick to make and full of flavor! It goes great with burgers, kabobs, or seafood.
Why you'll love it!
This is one of the best potato salad recipes without mayonnaise. It's loaded with fresh herbs and a refreshing oil and vinegar dressing.
- Budget-friendly: This is a very inexpensive side dish for picnic parties, potlucks, backyard barbecues, and more.
- Time-saver: Make this side dish up to 5 days ahead of time.
- Flavor: Don't let the simple ingredients fool you. The flavors combine for a delicious, satisfying side dish everyone will love!
Ingredients & Substitutions
- potatoes: Any potato will work with this recipe but Yukon gold is our favorite because it's a waxy and starchy potato at the same time. It's also readily available at most grocery stores.
- fresh herbs: We used fresh parsley and green onions for this potato salad, but feel free to switch it up with what you have on hand—try dill, red onion, fresh chives, or basil for a tasty twist.
- oil: Use a neutral flavored oil such as olive or avocado oil.
- vinegar: White wine vinegar, red wine vinegar, or rice wine vinegar work well because they don't overpower the other ingredients.
- salt and pepper: Adjust the amount of salt and pepper to suit your taste.
- optional add-ins: Customize this potato salad by adding in Dijon mustard, bacon bits, celery, sour cream, mayo, or a hard-boiled egg for some protein.
What are the best potatoes for potato salad?
Most recipes call for waxy potatoes because they keep their shape once boiled. This is due to their low starch level and high moisture content.
Examples of waxy potatoes are:
- red potatoes
- new potatoes
- fingerling potatoes
If you like a potato salad that absorbs the dressing, opt for starchy potatoes like russets. Just be careful not to overcook them to prevent them from falling apart when mixed with the dressing.
How to make oil and vinegar potato salad
Step 1: Prepare the potatoes
First, wash the potatoes and place them in a large pot with 1 teaspoon of salt. Fill the pot with water until the potatoes are covered by an inch. Bring the water to a boil and cook the potatoes until they're easily pierced with a fork.
Next, drain the water and transfer the potatoes to a cutting board to cool. Once cooled, peel the skin if preferred, and cut the potatoes into bite-sized pieces before adding them to a large mixing bowl.
Step 2: Prepare the herbs and dressing
Dice the green onions and parsley, then toss them into the bowl with the potatoes.
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
Step 3: Toss and chill
Pour the dressing over the potatoes and herbs, then toss until well coated. Taste the potato salad and add more seasoning if necessary.
For the best taste, chill this potato salad by covering the bowl and putting it in the fridge for at least 2 hours. Just before serving, give it a thorough stir.
Serve
Here are some main dishes that pair well with this potato salad.
Store
Store any leftovers in an airtight container in the fridge for up to 5 days. Always give it a good toss before serving.
If the potato salad seems dry, add a little oil and vinegar, then mix well.
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Oil and Vinegar Potato Salad
INGREDIENTS
- 1 lb. potatoes
- 1 teaspoon salt (add to the boiling water)
- 3 green onions
- 1 tablespoon chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Prepare the potatoes: Wash the potatoes and transfer them to a large pot with 1 teaspoon of salt. Fill the pot with water to cover the potatoes by one inch. Bring the water to a boil and cook the potatoes until they are fork-tender, about 25 minutes. Drain the water and transfer the potatoes to a cutting board to cool. Once cooled, peel the skin, if desired, and cut the potatoes into bite-sized pieces. Add them to a large mixing bowl.
- Prepare the herbs and dressing: Dice the green onions and parsley, then add them to the bowl with the potatoes. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
- Mix and Chill: Pour the mixture over the potatoes and herbs, and toss until everything is coated. Taste and adjust seasoning as needed. Chill the potato salad by covering the bowl and placing it in the fridge for at least 2 hours. Before serving, give it a good stir.
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