Apple Cider Vinegar Potato Salad

Don’t get it twisted: I love mayonnaise. I put it on everything. Sandwiches? Mayonnaise. Macaroni? Mayonnaise. French fries? “Aioli” (mayonnaise).

But sometiiiiimes. Sometimes. I can appreciate a potato salad that’s light and zingy instead of heavy and rich. Especially on super-decadent holidays like the Fourth of July, it’s nice to enjoy a simple, fresh side that refreshes as much as it satisfies.

This potato salad couldn’t be easier to make. Just boil some potatoes and throw them in an apple cider vinaigrette with crisp red onion. There are just two secrets to enhancing this dish’s flavor to make it truly memorable.

1) Salt the potato water. Like pasta, potatoes are naturally quite bland and need to be WELL seasoned. Don’t hold back. We’re talking a few tablespoons of salt, here.

2) Let the salad chill overnight. The potatoes will soak up the dressing and absolutely burst with flavor when served. Plus, the onions get a nice pickle-y quality without losing their crunch.

Mix things up this holiday weekend with apple cider vinegar potato salad. I promise you won’t miss the mayo (too much).

Did you make this recipe? Be sure to tag us on instagram @theprotopantry and use the #protopantry hashtag. Happy cooking!

Everything on is made using our 50-ingredient minimalist pantry list. We have recipes from all over the world and for most dietary needs—explore here.

Apple Cider Vinegar Potato Salad

No-mayo potato salad for your freshest cookout yet.

Makes: 5 servings

Apple Cider Vinegar Potato Salad

Prep time:

Cook time:

  • 2 pounds potatoes, washed and cut into 1/2" pieces
  • 1/2 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon mustard
  • 1 heaping teaspoon Italian seasoning
  • Salt to taste, plus more for salting water
  • Pepper to taste
  • Optional: fresh greens or herbs to garnish

  1. Cover the potatoes with cold, heavily salted water. Use at least two tablespoons of salt. Bring the water to a boil, and cook the potatoes until tender (about 15 minutes), then drain and transfer to a large bowl. Test the saltiness of the potatoes before salting the dressing.
  2. In a small bowl, whisk the remaining ingredients together, onion included. Pour the dressing and onion over the potatoes and stir to combine.
  3. For best taste, allow the salad to chill overnight. Garnish with greens, serve, and enjoy.

Notes and Nutrition Information

  • For a more indulgent salad, add bits of freshly-cooked bacon, substituting a tablespoon of olive oil in the dressing with a tablespoon of bacon grease.

  • One fifth of this recipe as written contains approximately 262 calories, 14 grams of fat, 32 grams of carbohydrates, 3 grams of protein, 5 grams of fiber, 5 grams of sugar, and 943 milligrams of sodium.

Recipe Rating