vinegar potato salad

<p>This tasty dill potato salad is just like Grandma's: it's bursting with fresh herbs and flavored with olive oil and vinegar. </p>

Dill Potato Salad

baby yellow potatoes

shallot (about 1 large)

fresh dill, minced

parsley

onions,

white wine vinegar

salt

capers, drained

olive oil

pepper

Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).

Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.

When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.

Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.

This no mayo potato salad with bacon is ready in just 30 minutes! It's a vinegar potato salad the whole family will love.

Potato Salad with Bacon

baby gold potatoes

salt, water

bacon

garlic,

sweet corn corn

red wine vinegar

dijon mustard

sugar,

salt,

pepper,

To a large pot, add the potatoes, cover...

To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.

To a large skillet, add the bacon and...

To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it; set aside.

To the skillet with the bacon fat, add...

To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.

In the last minute of cooking, add the...

In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.

To a very large bowl, add the olive...

To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.

Halve or quarter the potatoes depending on their...

Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container – don’t pour it down the drain), corn, spinach, parsley, and toss well to combine.

Taste potato salad and make any necessary adjustments,...

Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.

Serve immediately if desired or cover and refrigerate...

Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

Top 2 vinegar potato salad recipes from across the web

The most viewed vinegar potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dill Potato Salad

Potato Salad with Bacon

Top 2 vinegar potato salad recipes from across the web

The most viewed vinegar potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dill Potato Salad

Potato Salad with Bacon

The most viewed vinegar potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine