Tangy and vibrant, Herb and Vinegar Potato Salad offers a bright alternative to traditional mayonnaise-based potato salads. Tender baby potatoes absorb a zesty vinaigrette while fresh herbs, crunchy pickles, and briny capers add layers of flavor and texture. This salad is quick to prepare—about 45 minutes total—makes a great make-ahead side, and is ideal for cookouts, potlucks, and casual summer dinners.
Why this recipe is a keeper
This Herb and Vinegar Potato Salad is fresh, lively, and full of contrast. The potatoes remain creamy yet firm, dressed in a mustardy vinaigrette that highlights the herbs. Pickles and capers add crunch and brine, creating a bright, balanced salad that complements grilled meats, seafood, burgers, and picnic fare.
It travels well, can be prepared ahead of time, and often tastes better after the flavors have rested. Serve it warm, at room temperature, or chilled depending on your preference.
- Great for those who prefer no mayo.
- Texturally interesting. Pickles, capers, and fresh herbs add crunch and brightness.
- Make ahead. Assemble up to a day in advance and refresh flavors before serving.
- Versatile. Delicious served warm, cold, or at room temperature.
How to make herb and vinegar potato salad
Recipe ingredients
Below are the ingredients used for this vinegar-and-herb potato salad. Quantities are shown in the recipe card.
Ingredient notes and substitutions
- Potatoes: Baby Yukon Gold and red potatoes are ideal because their waxy texture holds up well when cooked and dressed.
- Shallots: Mild and slightly sweet, shallots add a subtle onion flavor without overpowering the salad.
- Pickles and capers: Cocktail dill pickles or cornichons provide crunch and acidity; capers add a salty, briny note.
- Herbs: Use fresh dill, parsley, and chives for the best flavor—avoid dried herbs here.
- Vinaigrette: White wine vinegar, extra-virgin olive oil, coarse-grain mustard (or Dijon), and a splash of fresh lemon juice form the dressing base.
Step-by-step instructions
- Gather and prep all ingredients.
- Place the cubed potatoes in a saucepan, cover with cold water, and add about 1 tablespoon salt. Bring to a boil, then lower to medium and simmer 15–20 minutes until fork-tender.
- Drain the potatoes and transfer them to a large mixing bowl. Let them cool slightly.
- Whisk together 1/2 cup extra-virgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons coarse-grain mustard, 1 tablespoon fresh lemon juice, and salt and pepper to taste.
- Add thinly sliced shallots, sliced pickles or cornichons, drained chopped capers, and the chopped fresh herbs to the bowl with the potatoes, then pour in the vinaigrette.
- Gently toss to combine, taste, and adjust with additional vinegar, oil, or salt as needed. Serve immediately or chill and serve later.
Chef tips and tricks
- Cut potatoes into uniform pieces to ensure even cooking and a tidy presentation.
- Start the potatoes in cold, well-salted water to promote even doneness.
- Avoid overcooking: potatoes should be fork-tender but still hold their shape.
- Toss potatoes with the vinaigrette while slightly warm so they absorb more flavor.
- If making ahead, taste before serving and refresh with a splash of vinegar, olive oil, or salt as needed.
Recipe FAQs
Yes. Prepare it up to one day in advance. Herbs will stay green, but shallots will soften; add shallots just before serving if you prefer extra crunch. Bring the salad to room temperature for about 30 minutes and refresh flavors if necessary.
Fresh herbs are recommended for the best, brightest flavor. Dried herbs won’t provide the same freshness in this salad.
It’s versatile—serve it warm, at room temperature, or chilled depending on the occasion and preference.
Serve with
- Grilled steaks or burgers
- Roasted or grilled chicken
- Simple roasted or grilled fish
- Sandwiches and cold cuts for picnics
More potato salad ideas
- German-style potato salad
- French-style potato salad
- Potato salad with horseradish dressing
- Creamy potato and cucumber salad
- Potato and green bean salad with olives and feta
Herb and Vinegar Potato Salad
Ingredients
- 2 pounds baby red or yellow potatoes, cut into 1/2-inch cubes
- Salt, to taste
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons coarse-grain mustard (or Dijon)
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 2 large shallots, thinly sliced
- 5 cocktail dill pickles or cornichons, sliced (about 1/2 cup)
- 1 tablespoon drained capers, coarsely chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh chives
Instructions
- Place the potatoes in a saucepan, cover with cold water, and add 1 tablespoon salt.
- Bring to a boil, reduce heat to medium, and simmer 15–20 minutes until the potatoes are easily pierced with a paring knife.
- Drain the potatoes, transfer to a large bowl, and let cool slightly.
- Whisk together the olive oil, white wine vinegar, mustard, lemon juice, salt, and pepper.
- Add the shallots, pickles, capers, parsley, dill, chives, and vinaigrette to the potatoes.
- Gently toss to combine, adjust seasoning with additional vinegar, oil, or salt if needed, and serve.
Notes
Substitutions: Dijon mustard can replace coarse-grain mustard; add a teaspoon or two of yellow mustard seeds for texture if desired.
Tips: Cut potatoes evenly for uniform cooking, start them in cold salted water, cook until just fork-tender, and toss with dressing while warm to maximize flavor absorption. If making ahead, taste and refresh with a splash of vinegar, oil, or salt before serving.
Make ahead: Prepare up to one day ahead. Let sit at room temperature for about 30 minutes before serving and garnish with extra fresh herbs if desired.
Nutrition
Serving: 1 • Calories: 210 kcal • Carbohydrates: 20 g • Protein: 3 g • Fat: 14 g • Sodium: 102 mg • Fiber: 3 g
Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
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