Place the waxy potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
2 pounds waxy potatoes
While the potatoes are still warm, peel and cut them into bite-sized pieces. Transfer into a mixing bowl.
2 pounds waxy potatoes
In a small bowl, whisk together the white vinegar, olive oil, salt, and black pepper until well combined. Pour the mixture over the warm potatoes and gently toss to coat evenly. Add the sliced red onion and diced pickles, then toss again.
1/2 cup white vinegar, 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 small red onion, 1 cup pickles
Transfer the coated potatoes and ingredients to a clean bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and the dressing to absorb into the potatoes.
Once chilled, give the salad a gentle toss. Serve cold, garnished with extra pickles or herbs if desired, with a crisp fork and a side dish.
