Potato Salad with Vinegar and Oil

Tender potato pieces, tangy dressing, and the fresh bite of cucumber make this potato salad with vinegar and oil a welcome side for a grill meal. Chives and onion add their own savory notes. The potatoes should hold together while carrying the dressing in every bite, so careful cooking and gentle mixing are worth a little attention.

Firm potatoes and a savory dressing

Waxy potatoes are the base here: they suit a salad where the pieces should keep their shape. Vinegar gives the dressing its tang, sunflower oil rounds it out, and mild mustard adds gentle sharpness. Sugar balances the acidity, with salt and black pepper completing the seasoning.

This version also includes beef broth powder and butter for savory depth and richness, alongside onion, cucumber, and chives. Cucumber adds a fresh bite, while chives bring a milder onion note. Wash the cucumber and chives before preparing them and use clean utensils.

Tender all the way through, mixed while warm

Check a potato with a fork or the tip of a knife: it should go through the center easily without the potato falling apart. Drain well and let steam escape so cooking water does not thin the dressing. Slice or cube while still warm, allowing the potatoes to become safe to handle first.

Warm potatoes take up the dressing as they rest. Fold gently rather than stirring forcefully, lifting pieces from the bottom to coat them. After the suggested 15–30-minute rest, taste a dressed potato before adjusting the seasoning. If serving later, refrigerate promptly in shallow containers; do not leave a deep bowl cooling on the counter for a long period. Vinegar dressing does not remove the need for chilled storage.

Serve beside the grill or another salad

Try the potato salad with grilled sausages, chicken, or vegetable skewers. For a contrasting bowl on the table, lamb’s lettuce salad with mango brings tender leaves, juicy mango, and tomatoes beside the savory potatoes. Keep the salads separate and dress the leafy one close to serving.

For a buffet or picnic, keep the potato salad chilled, put out small portions, and keep the reserve cold. Use separate serving utensils and keep it away from raw meat and its preparation equipment.

Small checks before the final seasoning

• Cut pieces evenly: Similar slices or cubes give a more consistent bite and are easier to coat gently.
• Taste a potato, not just dressing: The mild potato changes how the salt and acidity come across.
• Check after resting: Give the dressing time to settle into the potatoes before deciding whether the salad needs an adjustment.

Optional herbs and extra tang

Parsley or dill can join the chives as an optional herbal variation. Finely chopped pickles offer another option with more acidity and crunch. Taste before adding further vinegar, since the pickles bring their own tang.

Prepare ahead and keep chilled

Divide a larger batch between shallow containers for prompt refrigeration and keep the salad covered. Bring out only what you plan to serve, leaving the rest cold. Gently fold and taste the chilled salad before serving; adjust its seasoning if needed without repeatedly mixing and breaking the potatoes.

Frequently asked questions

Which potatoes work for this salad?
The listed potatoes are waxy. Cook them until tender through the center while keeping the pieces intact.

Why do my potatoes fall apart?
Overcooking or forceful mixing can break them down. Check for tenderness and fold the dressing through gently.

Is this version vegetarian?
No. It includes beef broth powder. The recipe also contains butter.

Does the vinegar make it safe to leave out?
No. Refrigerate promptly if serving later, and keep the salad chilled at a buffet or during transport.