Potato Salad with Vinegar

Potato salad with vinegar is a delicious and tangy side for burgers, chicken, hot dogs, and sandwiches. This zesty dish is ideal for Kosher cooking.

The Backstory: This potato salad with vinegar is an ideal side dish for anyone who is not a lover of mayo and also as an accompaniment to Kosher meals. I know it’s not a traditional preparation, but this is as tasty as potato salads that are loaded down with mayo and until you’ve tried it, you won’t believe what you’ve been missing. More of the Backstory after the recipe

Potato Salad with Vinegar

As you mix different ingredients into the basic white potatoes they will give off a festive look. When all the seasonings are combined your taste buds will get a delightful treat.
Course Brunch, Lunch, Main Dish, Salad, Sides
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings


  • 2 1/2 pounds small red potatoes scrubbed and unpeeled
  • 1-2 tbs.. vegetable oil to taste
  • 2-3 tsp. red wine vinegar or whit wine vinegar---to taste
  • 1-2 tbs. sugar to taste
  • 1/2 tsp. whole grain mustard to taste
  • Kosher salt and black pepper to taste.
  • 1/4 cup chopped peppers red, green, optional
  • 1/4 cup red onions or scallions
  • 1/4 cup diced celery
  • 1/4 cup grated carrots


  1. Boil the potatoes, until fork tender, about 20 -30 minutes. Drain, let cool and then cut them in chunks. Put in a bowl and set aside. When they are still warm, but not hot add the oil. Toss.
  2. Add some of the vinegar, mustard, salt, black pepper, sugar. Toss and adjust the seasonings. Add the onions, chopped peppers, celery, and carrots. Combine. Adjust the seasoning again.
  3. This can be served at room temperature or refrigerated until ready to serve.

…The Backstory continues: My daughter loves this recipe because it’s so versatile and everything that’s added in to the basic recipe is basically an add-on. You can change it up at your whim and you can also alter the flavor with different flavored vinegars such as champagne vinegar which gives it a really nice kick, if you happen to have it on hand and want to swap it out for the red wine vinegar in this recipe.

The best part about this recipe is that you have the flexibility to chop up and add whatever veggie or herb happens to be on hand in your fridge.  Serve this when you are having the gang over for a cookout, or as a side for a sandwich. Use your imagination, this is so basic that it goes with  just about anything you are preparing. Add your own magic touch. Enjoy!!!!!!!!!!!!

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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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