Vinegar is an essential ingredient in potato salad, as it offers a sharp, rich contrast to the otherwise creamy, smooth taste of potato salad. However, if you accidentally add too much vinegar or use a recipe that you don't like, you may need to find a way to store the potato salad, especially if you want to serve it right away. There are many ways to fix potato salad with too much vinegar, but the choice depends on what recipe you use and what you have at your disposal.
Potato salad is a classic dish, but too much vinegar will ruin it quickly.
Add 1 teaspoon of sugar to the potato salad. Stir the potato salad well every time you add sugar to combine the sugar and the potato salad thoroughly. Taste the potato salad after adding each tablespoon of sugar.
Mix 1/2 teaspoon chopped lemon zest per 2 cups of potato salad to remove vinegar. If desired, you can use lime or orange peel, depending on your personal preference and recipe for potato salad.
Cut two large, peeled white potatoes into quarters and add the potato salad. Cover the potato salad with a plastic wrap and bake for eight hours. Raw potatoes will absorb some vinegar. Discard raw potatoes before serving the potato salad.
Make an extra serving of potato salad using the same recipe, but leave the vinegar on. Mix potato salad without vinegar with the other potato salad and mix well to combine the two. Try the potato salad and add vinegar, if needed, very slowly.
Toss the potato salad with 1 tbsp finely chopped anchovies per cup of prepared potato salad. The salty, intense taste of anchovies will reduce the taste of vinegar.