Balsamic Potato Salad
Balsamic Potato Salad is a vibrant and flavorful side dish that combines the natural sweetness of baby potatoes with a zesty balsamic dressing. This easy-to-make recipe is perfect for any occasion, whether it’s a casual weeknight dinner or a festive family gathering. The salad strikes an ideal balance of tangy and sweet, enhanced by fresh herbs like parsley and basil. Enjoy it warm or chilled; either way, this dish is bound to impress!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 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
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the halved baby potatoes in salted water until fork-tender (15-20 minutes). Drain and allow to cool slightly.
- While the potatoes cook, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
- In a large mixing bowl, combine cooled potatoes, red onion, and cherry tomatoes. Drizzle with dressing and toss gently to coat.
- Fold in fresh parsley and basil. Adjust seasoning as needed.
- Let sit for at least 30 minutes before serving to let flavors meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 3g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recipeswithrachel.com/balsamic-potato-salad/