Warm Oil and Vinegar Potato Salad (so yummy)

July 12, 2019

Forget reaching for the same old mayonnaise-covered spuds and shake things up with this oil and vinegar potato salad.

Vertical close-up image of a black plate with herbed potato salad, in front of another black plate and a large white bowl.


  • 1 1/2 lbs potatoes (red-skinned or Yukon gold)
  • 1/2 medium red onion, chopped (about ½ cup)
  • 2 Tbsp chopped fresh cilantro or parsley, plus more for garnish
  • 1/2 tsp granulated sugar
  • 2 Tbsp Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Place potatoes in a large pot and fill with water. Place lid on pot and bring to a boil over high heat. Continue to cook until potatoes are tender, about 10 minutes.
  2. Remove from heat, drain, and rinse with cold water until they are cool enough to handle.
  3. Chop into 1-inch chunks and place them in a large mixing bowl.
  4. Add onion, herbs, sugar, mustard, vinegar, and oil, and toss until well coated.
  5. Stir to mash the potatoes slightly, until they reach your desired texture.
  6. Add salt and pepper, and stir to combine. Season with additional salt and pepper to taste, if desired.
  7. Garnish with chopped cilantro or parsley.