Description
Balsamic Potato Salad is a refreshing and flavorful twist on the classic picnic staple. With its tangy balsamic dressing, fresh herbs, and vibrant veggies, this salad is a delightful addition to any summer gathering.
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Instructions
1. Start by placing the halved baby potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until the dressing is well combined and emulsified.
3. In a large bowl, combine the cooked potatoes, chopped red onion, halved cherry tomatoes, fresh parsley, and fresh basil. Drizzle the balsamic dressing over the top and gently toss everything together until the potatoes are evenly coated.
4. Give the salad a final taste and adjust the seasoning with more salt and pepper if needed. Serve the Balsamic Potato Salad warm, at room temperature, or chilled, depending on your preference.
Notes
Opt for baby potatoes or new potatoes for the best texture.
Roasting the potatoes instead of boiling them can enhance the flavor.
Pairs well with grilled meats, burgers, or barbecued chicken.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 220
- Calories: 10
- Sugar: 300
- Sodium: 30
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 4
- Protein: 5
- Cholesterol: 0