Potato Salad with Vinaigrette
Potato salad with vinaigrette has no mayonnaise at all. Instead, new potatoes are boiled until tender, then tossed while still warm in a sharp dressing of mustard, cider vinegar and olive oil, so they soak up the flavour. Red onion, capers and parsley give it bite and freshness. The salad is ready in 40 minutes and goes with grilled meat, fish or a cold buffet.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 260kcal
Ingredients and swaps for potato salad with vinaigrette
Waxy new potatoes are the right choice here, because they stay firm and slightly creamy after boiling. Cider vinegar can be swapped for white wine vinegar, and honey for a pinch of sugar. Spring onions or chives can stand in for the red onion if you want something milder.
Capers and Dijon mustard are both salty, which is why the dressing needs so little salt. Taste before adding more.
Method for potato salad with vinaigrette
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- Boil the potatoes Cut any larger potatoes in half so they are all a similar size. Put them in a saucepan, cover with cold water and add a pinch of the salt. Bring to the boil, then simmer for , until a knife slides in easily. Drain well.
- Make the vinaigrette Put the oil, mustard, vinegar, honey, pepper and a pinch of salt in a jam jar. Close the lid and shake until smooth and creamy. Taste and add a little more salt if needed.
- Dress the potatoes Leave the potatoes in the colander for , until cool enough to handle but still warm. Halve or quarter any large ones. Tip them into a large bowl with the onion, pour over the vinaigrette and toss gently.
- Finish Fold in the capers and parsley. Serve warm or at room temperature, or leave to cool completely and chill until needed.
Serving ideas
The salad suits a barbecue next to grilled fish or meat. It is lighter than a creamy version, so it pairs well with homemade coleslaw. If you prefer it served hot, try hot potato salad.
Common problems and fixes for Potato Salad with Vinaigrette
- The potatoes break up into mash when tossed.
- Use waxy potatoes such as Charlotte or baby new potatoes, which hold their shape. Drain them as soon as a knife slides in, and use a large spoon to fold rather than stir.
- The salad tastes bland.
- Dress the potatoes while they are still warm, as they absorb the vinaigrette better than cold ones. Then taste again just before serving, because chilling dulls the flavour and it may need extra salt or vinegar.
- The red onion is too sharp.
- Let the diced onion sit in the vinaigrette for 10 minutes before you add the potatoes. This softens its raw edge.
Frequently asked questions about Potato Salad with Vinaigrette
Can I serve potato salad with vinaigrette warm?
Yes. It is good warm, at room temperature or cold. Served warm, the potatoes soak up more of the dressing and taste richer.
How long does it keep?
It keeps for up to 3 days in an airtight container in the fridge. Stir it before serving, as the oil and vinegar settle at the bottom. At a picnic or barbecue, keep it in a cool bag and eat it within 2 hours of taking it out.
Which potatoes are best?
Waxy potatoes such as Charlotte, Jersey Royals or baby new potatoes. Floury potatoes like Maris Piper break apart when boiled and tossed.
What can I use instead of capers?
Chopped gherkins or cornichons give the same sharp, salty bite. Use about 3 tbsp and leave out the extra salt.
How did you like the recipe?
4.7 / 5 · 51 ratings
