If you’re on the hunt for low-calorie, zesty potato salads, you’re in for a treat! These 10 vinegar potato salad recipes pack tons of flavor while keeping each serving under 250 calories. Perfect as a side dish or a light meal, they’re here to shake up your usual potato salad game with fresh ingredients and tasty dressings. Get ready to enjoy some guilt-free goodness!
Classic Vinegar Potato Salad: Potatoes, Vinegar, Mustard.

This Classic Vinegar Potato Salad is a refreshing side dish that’s easy to whip up and perfect for any occasion. With its vibrant flavors from vinegar and mustard, it adds a delightful zing to your plate while keeping the calorie count low. The combination of tender potatoes with a tangy dressing makes it a crowd-pleaser at picnics and barbecues.
What makes this recipe so appealing is its simplicity. You just need a handful of ingredients, and in no time, you have a delicious salad that can accompany grilled meats or stand alone as a light meal. Plus, it’s a fantastic way to enjoy potatoes in a healthier way!
Ingredients
- 2 pounds of new potatoes, quartered
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
Instructions
- Boil the Potatoes: In a large pot, bring water to a boil. Add the quartered potatoes and cook for about 15-20 minutes until tender. Drain and let cool.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Combine Ingredients: In a large bowl, add the cooled potatoes, chopped parsley, and red onion. Pour the dressing over the salad and toss gently to coat.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Mustard-Infused Potato Salad: Potatoes, Vinegar, Dijon Mustard.

This mustard-infused potato salad is a delightful twist on a classic dish. The combination of tender potatoes, tangy vinegar, and smooth Dijon mustard creates a bright and zesty flavor profile that is both refreshing and satisfying. It’s an easy recipe that comes together quickly, making it perfect for picnics, barbecues, or a light lunch.
The mustard adds a savory depth, while the vinegar enhances the overall taste, keeping it light and low-calorie. With a crisp texture and a punch of flavor, this potato salad is sure to please everyone at the table!
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup Dijon mustard
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-12 minutes. Drain and let cool slightly.
- Make the Dressing: In a bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, garlic powder, salt, and pepper until smooth.
- Toss the Salad: In a large mixing bowl, combine the warm potatoes and dressing. Toss gently to coat all the potatoes evenly.
- Chill and Serve: Let the potato salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Before serving, garnish with fresh parsley.
Spicy Vinegar Potato Salad: Potatoes, Vinegar, Chopped Jalapeños.

Spicy vinegar potato salad is a zesty twist on the classic recipe, infusing tender potatoes with a punch of flavor. This salad combines the tang of vinegar with the heat of chopped jalapeños, making it a perfect side dish for barbecues or picnics. It’s simple to prepare, ensuring you can whip it up quickly without fuss.
The balance of acidity from the vinegar and spiciness from the jalapeños creates a refreshing yet bold dish that will have everyone coming back for seconds. Plus, it’s light on calories, making it a great choice for those watching their intake while still wanting something satisfying.
Ingredients
- 2 pounds of potatoes, diced
- 1/4 cup apple cider vinegar
- 1-2 jalapeños, chopped (adjust to taste)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Boil the Potatoes: Place diced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
- Make the Dressing: In a bowl, whisk together apple cider vinegar, olive oil, salt, and black pepper.
- Combine Ingredients: In a large bowl, mix the cooled potatoes with chopped jalapeños, red bell pepper, and cilantro.
- Add the Dressing: Pour the vinegar dressing over the potato mixture and toss gently to coat.
- Chill and Serve: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld before serving.
Herbed Vinegar Potato Salad: Potatoes, Vinegar, Fresh Parsley.

This Herbed Vinegar Potato Salad is a delightful mix of tender potatoes and fresh parsley, all tossed in a tangy vinegar dressing. It’s refreshing and light, making it a perfect side dish for any meal. The combination of flavors is simple yet satisfying, offering a burst of freshness with every bite.
Plus, this salad is easy to prepare, requiring only a handful of ingredients. Whether you’re hosting a barbecue or looking for a quick lunch option, this recipe is a winner!
Ingredients
- 2 pounds small potatoes (such as red or yellow)
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Cook the Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and allow to cool slightly.
- Prepare the Dressing: In a bowl, whisk together the apple cider vinegar, olive oil, salt, pepper, Dijon mustard, and minced garlic until well combined.
- Toss the Salad: Cut the potatoes into bite-sized pieces and transfer them to a large bowl. Pour the dressing over the warm potatoes and gently toss to coat.
- Add Fresh Herbs: Stir in the chopped parsley and mix until evenly distributed.
- Chill and Serve: Allow the salad to cool in the refrigerator for at least 30 minutes before serving to let the flavors meld. Enjoy!
Garlic Vinegar Potato Salad: Potatoes, Vinegar, Minced Garlic.

This Garlic Vinegar Potato Salad is a perfect blend of fresh flavors and a zesty kick. The tangy vinegar paired with the aromatic minced garlic brings out the natural taste of the potatoes, creating a refreshing dish that’s easy to whip up. It’s light, tasty, and ideal for any gathering.
With just a handful of ingredients, you’ll have a delightful side dish that complements any meal. Plus, it’s under 250 calories, making it a guilt-free choice!
Ingredients
- 2 cups diced potatoes (any variety)
- 1/4 cup apple cider vinegar
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Boil the Potatoes: In a pot of salted water, boil the diced potatoes until tender but firm, about 10-15 minutes. Drain and let cool.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, minced garlic, olive oil, salt, and pepper.
- Combine: Once the potatoes are cool, toss them in a large bowl with the dressing until well coated.
- Garnish and Serve: Sprinkle fresh parsley on top before serving. Enjoy your refreshing salad!
Sweet And Sour Potato Salad: Potatoes, Vinegar, Honey.

This sweet and sour potato salad balances the earthy flavor of potatoes with a tangy vinegar and honey dressing. It’s a delightful mix that awakens the taste buds and is surprisingly simple to whip up. Perfect for picnics or as a side for any meal, this dish delivers a refreshing twist on traditional potato salads.
Combining tender potatoes with a unique blend of vinegar and honey creates a light, satisfying dish that’s under 250 calories per serving. You’ll love how the sweetness of honey complements the sharp vinegar, creating layers of flavor that make each bite enjoyable.
Ingredients
- 4 cups diced potatoes
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup diced red onion
- 1/2 cup cherry tomatoes, halved
Instructions
- Boil the Potatoes: In a large pot, add diced potatoes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper until combined.
- Toss the Salad: In a large bowl, combine the cooled potatoes, parsley, red onion, and cherry tomatoes. Drizzle the dressing over the salad and toss gently to coat.
- Chill and Serve: Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Smoky Vinegar Potato Salad: Potatoes, Vinegar, Smoked Paprika.

This Smoky Vinegar Potato Salad is a delightful twist on the classic dish. The combination of tender potatoes and tangy vinegar creates a refreshing flavor, while the smoked paprika adds a rich depth that makes each bite unforgettable. Plus, it’s simple to whip up, making it the perfect side for any meal.
With just a handful of ingredients, you can enjoy a dish that’s not only tasty but also under 250 calories per serving. Perfect for picnics or barbecues, this salad is sure to impress your friends and family!
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, smoked paprika, salt, and pepper.
- Toss the Salad: In a large bowl, combine the warm potatoes with the dressing. Toss gently to coat the potatoes evenly.
- Chill and Serve: Let the salad sit for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with fresh parsley.
Red Onion Vinegar Potato Salad: Potatoes, Vinegar, Red Onion.

This Red Onion Vinegar Potato Salad is a fresh and tangy dish that’s perfect for any occasion. With the crispness of red onions and the zing of vinegar, it brings a delightful bite to the creamy, comforting potatoes.
This recipe is simple to make, requiring just a few ingredients for a burst of flavor. It’s a light option that fits easily into a healthy meal plan, all while being satisfying.
Ingredients
- 4 medium potatoes, peeled and diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon mustard (Dijon works well)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
- Mix the Dressing: In a bowl, whisk together apple cider vinegar, olive oil, mustard, salt, and pepper.
- Combine Ingredients: In a large bowl, toss the cooled potatoes with red onion and dressing until well coated.
- Garnish and Serve: Top with fresh parsley and serve immediately or chill in the refrigerator for a couple of hours to enhance the flavors.
Pickle-Infused Vinegar Potato Salad: Potatoes, Vinegar, Dill Pickles.

This pickle-infused vinegar potato salad is a delightful twist on the classic side dish. The tangy notes from the vinegar and dill pickles elevate the natural flavors of the potatoes, making each bite refreshing and satisfying. It’s a simple recipe that comes together quickly, perfect for barbecues or a light lunch.
The combination of potatoes and pickles creates a satisfying texture, while the vinegar adds a zesty kick. And the best part? It’s under 250 calories per serving, making it a guilt-free choice for any meal. You’ll be surprised at how much flavor you can pack into this light salad!
Ingredients
- 2 cups diced potatoes
- 1/2 cup dill pickles, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons pickle juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon mustard
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Boil the Potatoes: In a pot of salted water, boil the diced potatoes until tender, about 10-15 minutes. Drain and let cool.
- Mix the Dressing: In a large bowl, combine pickle juice, apple cider vinegar, olive oil, mustard, salt, and pepper. Whisk until well combined.
- Toss the Salad: Add the cooled potatoes, chopped dill pickles, and red onion to the bowl. Gently toss until everything is well coated with the dressing.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve: Garnish with fresh dill and enjoy your tangy, flavorful potato salad!
Honey-Mustard Vinegar Potato Salad: Potatoes, Vinegar, Honey Mustard.

This Honey-Mustard Vinegar Potato Salad is a delightful blend of flavors that brings a tangy twist to your typical potato dish. The combination of sweet honey mustard and zesty vinegar creates a bright and refreshing taste that’s perfect for summer picnics or barbecues. Plus, it’s really simple to make, requiring just a few basic ingredients.
The tender potatoes soak up the dressing, making each bite flavorful without weighing you down. It’s a light option that fits well into a healthy meal plan, clocking in at under 250 calories per serving. This recipe is sure to become a favorite!
Ingredients
- 1.5 pounds baby potatoes, halved
- 1/4 cup apple cider vinegar
- 2 tablespoons honey mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Potatoes: Boil the baby potatoes in salted water for about 15-20 minutes or until fork-tender. Drain and let cool slightly.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, honey mustard, and olive oil. Season with salt and pepper to taste.
- Toss and Serve: In a large bowl, combine the warm potatoes and dressing. Toss gently to coat. Add chopped parsley for a fresh touch.
- Chill (optional): For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
