Potato Vinaigrette Salad



Serving size

1/2 cup
45 Minutes

This recipe can be multiplied by 2 and keeps well for about 3 days.

Potato Vinaigrette Salad


3 quart Water
1 1/2 pound Red potatoes (choose small potatoes)
2 Tbsp. chopped Shallots, raw
2 Tbsp. Red wine vinegar
1 Tbsp. Olive oil
1/4 tsp. Salt
1 to taste Black pepper
1/3 large Red onion (thinly sliced)
1/3 large White onions
2 Tbsp. Fresh dill (chopped)


Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and drain into a colander and rinse with cold water.

Cut the potatoes into 1/2 to 1 inch pieces. Place in a large mixing bowl and add the shallots, vinegar, olive oil and salt. Gently fold the salad until well blended.

Add fresh ground pepper to taste while folding.

Chill well before serving.

When ready to serve, place the sliced onions over the top of the salad and sprinkle with dill.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This recipe using the olive oil is almost all monounsaturated fat where the Red Potato Salad using the mayonnaise does have some saturated fat. Both great recipes and both low in fat – but the fats are different.

"My idea of heaven is a great big baked potato and someone to share it with."

Oprah Winfrey, Friendly baked potato eating genius