Potato salad with gherkins
The Acidic Ingredient That Makes All The Difference With Store-Bought Potato Salad
By Julia Mullaney
While potato salad can be as simple as potatoes, mayonnaise, and spices, there’s one secret ingredient you need to include to elevate your store-bought potato salad: vinegar.
The fatty mayonnaise and acidic vinegar create a perfect contrast that gives your salad a fuller, tangier flavor. Too much vinegar will overpower the salad, so use it sparingly.
Don't exceed one tablespoon of vinegar for every cup or so of mayonnaise. You might even want to start with less than that and add more in as needed to adjust the pungency.
Apple cider vinegar, white wine vinegar, and red wine vinegar all have slightly different tastes, but for the most part, they are interchangeable in a dish like this.
White wine and apple cider vinegar are both a bit sweeter than red wine vinegar, and apple cider vinegar has a fruitier flavor than the others, given that it's made from apples.
Try roasting your potatoes, rather than boiling them, to further amp up the flavor of your salad. Add chopped celery and red onions for some extra crunch.