A light, mayonnaise-free potato salad from Hungarian cuisine — tender baby red potatoes dressed in a simple white vinegar and olive oil vinaigrette with fresh dill and red onion. Ready in 30 minutes.
Servings
4
Prep time
10 min
Cook time
15 min
Total time
30 min
Ingredients — 4 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Baby red potatoes or bite-sized potatoes | 24 | oz |
| Small red onion, halved and thinly sliced | ½ | — |
| Fresh dill (not dried) | 2 | tbsp |
| Olive oil | 2 | tbsp |
| White vinegar | 1½ | tbsp |
| White sugar | ¾ | tsp |
| Salt & freshly ground black pepper | — | to taste |
Directions
1
Boil the potatoes. Place the potatoes in a large pot and cover with well-salted water by about 1 inch. Bring to a boil over medium-high heat and cook for 12 to 15 minutes until tender when pierced with a knife but still holding their shape — don't let them go mushy.
2
Cut and season. Drain the potatoes and leave to cool for 5 minutes until comfortable to handle. Halve each one and transfer to a large bowl. Stir in the sliced red onion and fresh dill.
3
Dress and toss. Whisk the olive oil and white vinegar together in a small bowl, then drizzle over the warm potatoes. Sprinkle the sugar over the top and toss well until everything is evenly coated.
4
Season and serve. Taste and season generously with salt and freshly ground black pepper. Serve at room temperature for the best flavor.
Cook's notes
Dress the potatoes while warm
Warm potatoes absorb the vinaigrette far better than cold ones — the starch is still slightly open and draws in the oil, vinegar, and sugar as they cool. Tossing them hot is what gives this salad its characteristic depth of flavor despite the minimal ingredients.
Fresh dill only
Dried dill simply doesn't deliver the same bright, grassy flavor that makes this salad distinctly Hungarian. If fresh dill isn't available, fresh flat-leaf parsley makes a reasonable substitute, though the character of the dish will shift.
Great make-ahead side
This salad holds up beautifully for a few hours at room temperature, making it ideal for picnics and potlucks. It also keeps well in the fridge for up to 2 days — let it come to room temperature before serving and add a small splash of vinegar to refresh it.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 374 kcal | Saturated fat | 1 g |
| Protein | 8 g | Cholesterol | 0 mg |
| Total carbohydrate | 69 g | Sodium | 115 mg |
| Dietary fiber | 6 g | Calcium | 36 mg |
| Total sugars | 6 g | Vitamin C | 42 mg |
| Total fat | 7 g | Potassium | 1877 mg |
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