vinegary potato salad 

If you ask me, the best potato salads are the ones that are light on the mayo and go heavy on the tang. This vinegary potato salad is bright, briny, and just the right amount of punchy. Inspired by classic German-style recipes, it’s packed with flavor from a bold vinegar-based dressing, fresh herbs, and a touch of mustard. It’s the kind of side dish that gets better as it sits—perfect for picnics, potlucks, or just a weekday dinner that needs a little zip.

the recipe

Like most potato salads, this one truly shines after a little rest. Letting it sit allows the potatoes to soak up all the bright vinegar and fresh herb flavors. I recommend making it the night before a party or at least a couple of hours ahead of a picnic—it only gets better with time.

Slightly controversial, I also do not add eggs or pickles. I like to let the potatoes shine all on their own.

Ingredients

  • 1 pound baby Yukon gold potatoes quartered

  • 1/2 pound of cooked and crumbled bacon

  • 1/4 cup of mayo

  • 2 tablespoons of mustard

  • 1 tablespoon of vinegar (start with 1 Tbsp, add more to taste)

  • 2 cloves of grated garlic

  • ½ tsp onion powder

  • ¼–½ tsp kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Pinch of red pepper flakes (optional)

  • 2 Tbsp chopped fresh chives

  • 2 Tbsp chopped fresh dill

Directions

  1. Bring a large pot of salted water to a boil. Add quartered potatoes and cook until fork-tender but not falling apart. Drain and spread out on a tray or large plate to cool slightly.

  2. In a large mixing bowl, whisk together the mayo, mustard, vinegar, grated garlic, onion powder, salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed — a little extra vinegar or a pinch more salt might brighten it up.

  3. Once the potatoes are room temperature, gently add them to the dressing. Add the bacon, dill, and chives, and mix carefully so you don’t break up the potatoes too much.

  4. Cover and refrigerate for at least 2 hours (or ideally overnight) to let the flavors meld. Taste again before serving and adjust seasoning if needed.