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Salt and Vinegar Potato Salad

If you like salt and vinegar chips, then you will absolutely love our tangy potato salad!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 3 lg. russet potatoes diced, (about 9 cups diced)
  • 3 c. distilled white vinegar
  • 6 c. water
  • 1 c. mayonnaise
  • 1 T. Dijon mustard
  • 3 T. chopped fresh dill or 1 1/2 T. dried dill
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3-4 radishes thinly sliced
  • 2/3 c. thinly sliced red onion

Instructions

  • Place the diced potatoes into a large pot. Pour vinegar and water over potatoes. Bring to a boil, reduce heat to a simmer, cook until potatoes are fork tender, about 15-20 minutes. Drain potatoes and allow to cool for about 15 minutes.
  • In a small bowl, whisk together mayonnaise, mustard, dill, salt, and pepper until well combined.
  • Place cooled potatoes into a large bowl with radishes and red onion. Pour dressing over all. Gently toss to combine. Potato salad can be served immediately or chilled until ready to serve.