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Oil and Vinegar Potato Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant oil and vinegar potato salad offers a refreshing alternative to the traditional mayonnaise-heavy versions. By dressing the potatoes while they are still warm, they absorb the tangy red wine vinegar and subtle sweetness of the sugar, resulting in a much deeper flavour. The addition of extra-virgin olive oil and fresh Italian parsley provides a silky finish and a hit of garden-fresh fragrance.

As a heart-healthy side dish, this recipe is perfect for those seeking a lighter, Mediterranean-style accompaniment to grilled fish or roasted chicken. It is naturally dairy-free and vegan, making it an excellent choice for summer picnics and outdoor gatherings where mayonnaise-based salads might struggle in the heat. Serve at room temperature to enjoy the creamy texture of the Yukon Gold potatoes at their best.

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Ingredients for Oil and Vinegar Potato Salad

  • 675g Yukon Gold potatoes (about 5 medium), unpeeled

  • 60ml red wine vinegar

  • 1/2 teaspoons sugar

  • 1/2 small red onion, very thinly sliced

  • 60ml extra-virgin olive oil

  • 2 tablespoons chopped fresh Italian parsley

How to make Oil and Vinegar Potato Salad

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.

Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.

Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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