Malt Vinegar Potato Salad

Food By Joe Recipe Malt Vinegar Potato Salad

Lovers of malt vinegar will appreciate this tangy, zesty take on potato salad. Simple and quick to make, with a creamy vinegar dressing.


  • 8 cups cubed yukon gold potatoes, approx. 3 lbs
  • 1 tsp kosher salt (for boiling the potatoes)
  • 1/2 cup malt vinegar
  • 3 green onions, thinly sliced
  • 2 ribs of celery, chopped
  • ½ cup chopped dill pickle
  • ¼ cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/2 tsp freshly ground pepper
  • 1/8 tsp celery seed
  • Kosher salt to taste


Kosher salt to taste


  1. Rinse the potatoes and cut into ¾” to 1” cubes (skin-on is fine!)
  2. Place potatoes in a large pot of cool tap water, add a heaping teaspoon of salt and place the pot over high heat
  3. Bring the potatoes to a boil, then reduce to a simmer and cook until tender – approximately 15-20 minutes
  4. When the potatoes are tender, drain them and immediately transfer hot potatoes to a large bowl. Pour vinegar over potatoes and toss to coat. Cool to room temperature, stirring occasionally so that the potatoes absorb the vinegar evenly
  5. To prepare dressing, combine mayonnaise, pepper and celery seed and stir until blended.
  6. Add green onions and eggs to potatoes. 
  7. Once the potatoes are fully cooled, add dressing and stir gently to combine. 
  8. Season to taste with salt & pepper. Chill at least 1 hour before serving