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Fresh potato salad with red onions and parsley.
Fresh potato salad with red onion and vinegar dressing.

Classic Potato Salad (Vinegar Based)

Author: Flavelo
Recipes Salads
The secret to the perfect potato salad isn't mayonnaise, but temperature. Warm potatoes act like sponges, soaking up the flavorful marinade. This version is built on a classic vinegar-onion base, making it refreshing, light, and a worthy companion to any roast.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 5 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large Pot
  • Sharp Knife
  • Mixing Bowl

Instructions

1 ✓

Wash potatoes well but don't peel. Boil in salted water until tender (20-25 mins).

Tip: Boiling in skins preserves flavor and vitamins.
2 ✓

Slice onions paper-thin, salt lightly, and let sit for 10 mins.

Tip: Salt draws out moisture and softens the raw onion bite.
3 ✓

Whisk vinegar, oil, remaining salt, pepper, and sugar into a frothy dressing.

Tip: Vigorous whisking creates a temporary emulsion to coat vegetables better.
4 ✓

Peel potatoes while warm, slice into rounds, and immediately toss in dressing and onions.

Tip: Warm potato starch is open and absorbs the marinade deep inside.
5 ✓

Toss with parsley and refrigerate for at least an hour.

Tip: Resting allows flavors to meld and texture to firm up.

Recipe FAQ

Potatoes falling apart?
You overcooked them or used a starchy variety. Use waxy potatoes (like Yukon Gold or Red) for salad.
Too sour?
Add a touch of sugar or honey to balance the acid. A splash of water can also dilute it.
Shelf life?
Keeps well for 2-3 days in the fridge; flavors actually improve overnight.

Ingredients

  • 1 lb Waxy Potatoes (e.g., Yukon Gold)
  • 1 small Red Onion
  • 3 tbsp White Vinegar or Apple Cider Vinegar
  • 4 tbsp Sunflower or Canola Oil
  • 1 tsp Salt
  • 1 tsp Powdered Sugar (to balance)
  • 1/2 tsp Black Pepper
  • 1 bunch Fresh Parsley