Balsamic Potato Salad: A Delicious Twist on a Classic Side Dish
Balsamic Potato Salad is a refreshing and flavorful side dish that combines tender baby potatoes with a tangy balsamic dressing.
Equipment
- large pot
- Mixing bowl
- Small bowl
Ingredients
Potatoes and Dressing
- 2 pounds baby potatoes, halved
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Vegetables and Herbs
- ½ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
Instructions
Cooking Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined to make the dressing.
- In a large mixing bowl, combine the cooled potatoes, red onion, and cherry tomatoes. Pour the dressing over the potato mixture and gently toss to coat.
- Fold in the fresh parsley and basil, adjusting seasoning with additional salt and pepper if needed.
- Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before serving.
Notes
For best taste, serve chilled after letting it sit for at least 30 minutes. Feel free to add other vegetables or herbs as per your preference.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gMonounsaturated Fat: 8gSodium: 230mgFiber: 4gSugar: 2g
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