Old Fashioned Potato Salad
This is the potato salad my grandmother made every summer. No mayo, no fuss, just tender potatoes soaking up a bold red wine vinegar dressing that gets better overnight.
Why skip the mayo?
Mayo-based potato salad is great, but it has one big drawback at a summer cookout. It doesn't hold up well in the heat. This vinegar-based version is actually the older tradition. Before mayo became a pantry staple, oil and vinegar was how potato salad was made, and once you taste it you'll understand why it stuck around.
The dressing soaks into the potatoes rather than sitting on top of them, and the flavor deepens the longer it sits. If you love a creamy version, my Mashed Potato Salad is the one for you. But for anything coming off the grill, try this one alongside Grilled Chicken, Grilled Ribeye Steak, or Shrimp Skewers.
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What you'll need
- Potatoes. Russet or red potatoes both work well. Russets absorb the dressing faster while red potatoes hold their shape a bit better for a firmer bite.
- Red wine vinegar. This is the backbone of the dressing. Its bold acidity and slight sweetness hold up to the olive oil without turning sharp.
- Olive oil. Use the best quality extra virgin olive oil you can afford. It provides the body that makes this dressing coat the potatoes rather than pool at the bottom of the bowl.
- Fresh scallions. Milder than a white or yellow onion, they add a clean bite without overpowering the dressing.
👉 see recipe card below for exact quantities.
How to make it
- Cook the potatoes whole and unpeeled. This keeps them from absorbing too much water and turning mushy. Test for doneness by inserting a knife into the center and lifting- the potato should slide off freely. Check the smaller ones first since they finish faster.
- Refrigerate before peeling. Once cooked, get them onto a tray and into the refrigerator for about an hour. The skin peels off easily with a butter knife, and the dice holds its shape in the bowl instead of crumbling.
- Dress cool, not warm. Add all the dressing ingredients at once and stir to combine. Warm potatoes drink the vinegar too fast and the salad turns one-note. Cool potatoes absorb at a slower rate, which means the flavor develops evenly overnight.
🔪Top Tip
After time in the refrigerator, the oil and vinegar may separate. Give the salad a good stir before serving to bring the dressing back together and make sure every potato is evenly coated.
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Make ahead and storage
- Make ahead. Make it up to 24 hours before serving for best flavor.
- Store in an airtight container in the refrigerator for up to 6 days.
- Do not freeze. The potatoes will become watery and the dressing will break.
🥔 More potato salad recipes
FAQ
The original version uses boiled potatoes, vinegar, oil, onion, and simple seasonings. Before mayo became a kitchen staple, oil and vinegar was the standard dressing. This recipe stays true to that tradition with red wine vinegar, olive oil, bell pepper, and scallion.
Russet potatoes or red potatoes work well. Russets are starchier and absorb the vinegar dresing quickly, giving a softer, more flavorful bite. Red potatoes hold their shape better and give the salad a firmer texture. Boil them whole and unpeeled for best results.
Yes! We encourage it. The vinegar dressing absorbs fully into the potatoes as it sits, and the flavor deepens considerably overnight. It is one of those dishes that is genuinely better that next day.
Up to 6 days in an airtight container. Because there is no mayo, you don't have the same spoilage concerns as a creamy potato salad, which makes it a great option for cookouts and gatherings.
Southern-style potato salad almost always includes mayo, mustard, hard-boiled eggs, and often pickle relish. Old fashioned potato salad in the pre-mayo tradition uses an oil and vinegar dressing with simpler seasonings. Both are classics.
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Old Fashioned Potato Salad recipe
Tender potatoes are soaked in a bold red wine vinegar dressing, seasoned simply and served cold. This is the no mayo potato salad that gets better the longer it sits.
- Total Time: 30 mins
- Yield: 8 1x
Ingredients
- 3 lb potatoes (russet or red potatoes both work well)
- 1 cup olive oil
- ½ cup red wine vinegar
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- Fresh ground black pepper
- 1 medium bell pepper
- 1 scallion (green onion)
Instructions
- Place potatoes in a large stock pot and and cover with water by 2 inches.
- Boil until tender. To test, insert a knife into the center and lift - the potato should slide off freely.
- Check smaller potatoes first, as they may cook faster. Remove each one as it becomes tender and transfer to a tray.
- Refrigerate the tray for about an hour to cool completely.
- Use a butter knife to remove the skins.
- Dice potatoes in bite-sized pieces and place in a large mixing bowl.
- Dice the bell pepper into ¼ pieces and add to the bowl.
- Slice the scallion into ⅛ inch slices and add to the bowl.
- Add the olive oil, red wine vinegar, garlic powder, salt, and pepper. Stir to combine.
- Transfer to an airtight container and refrigerate for at least an hour before serving.
Notes
- For best results, refrigerate overnight before serving. The vinegar dressing absorbs fully into the potatoes and the flavor deepens considerably.
- Russet or red potatoes both work well. Russets are starchier and absorb the dressing quickly. Red potatoes hold their shape a bit better and give the salad a firmer texture.
- Use a butter knife to peel the potatoes. Once cooled, the skin slides off easily without a peeler, and you lose less potato in the process.
- Make ahead. This potato salad keeps in the refrigerator for up to 6 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: side dish
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 434
- Sugar: 2.3 g
- Sodium: 427.9 mg
- Fat: 28.3 g
- Carbohydrates: 43.3 g
- Protein: 5.3 g
- Cholesterol: 0 mg
Made this for our 4th of July cookout this year. Delicious!
We are so happy you liked it Cindy! Thanks so much for sharing.
This is one of our favorite summer BBQ staples. Its deliciously creamy and flavorful-without the mayo!