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Salt and Vinegar Potato Salad

Crunchy crushed potato chips add the perfect salty finish to this easy one-pot potato salad.

Serves 8
Ready in 32 mins
Prep time 2 mins
Cooking time 30 mins
303 calories per serving


> 3 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
> 3/4 cup mayonnaise
> 1/4 cup chopped dill, plus more to garnish
> 3 tbsp distilled white vinegar
> 2 tbsp Dijon mustard
> 1/2 red onion, peeled and finely chopped
> 1 cup crushed salt and vinegar potato chips


To a large pot, add the potatoes and enough water to cover by 1 inch. Salt water generously. Partially cover pot and bring to a boil on high. Reduce heat and simmer 8–12 min., until potatoes are fork-tender. Reserve ½ cup cooking liquid and drain potatoes. Let cool slightly.
Meanwhile, in a large bowl, combine the mayonnaise, dill, vinegar, and mustard. Season with salt and pepper.
Add the onion, cooked potatoes, and ¼ cup cooking liquid to bowl of dressing and stir to combine. Season with salt and pepper. If dressing is too thick, add more cooking liquid, 1 tbsp at a time, until desired consistency is reached. Refrigerate salad until cold. Just before serving, top salad with the potato chips and more dill, if desired.

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