Balsamic Potato Salad Recipe

Get ready to fall in love with a dish that brings elegance to your everyday table—Balsamic Potato Salad. With its medley of creamy potatoes, punchy balsamic vinaigrette, and bursts of herby freshness, this salad is so much more than a side; it’s an invitation to savor every forkful. Whether you’re planning a sunny picnic, potluck, or weeknight dinner, Balsamic Potato Salad promises a symphony of textures and flavors that will leave everyone asking for seconds.

Ingredients You’ll Need

The magic of Balsamic Potato Salad truly lies in its effortlessly simple ingredients, each chosen for the way it transforms the color, texture, or tang of the salad. From the creamy potatoes to the aromatic herbs, every addition has a role to play in making this dish irresistibly delicious.

• Baby potatoes: Their creamy texture and tender bite are the heart and soul of this salad, and the smaller size ensures perfect seasoning all the way through.
• Balsamic vinegar: Brings a tangy-sweet complexity that ties the whole dish together with a little touch of sophistication.
• Olive oil: Adds silky richness to the dressing, ensuring every bite is beautifully coated.
• Dijon mustard: Gives the vinaigrette a subtle kick and depth that stands up to the robust potatoes.
• Honey: Just a touch balances the acidity of the balsamic vinegar and rounds out the flavors.
• Salt and pepper: Essential for bringing out the natural flavors of every ingredient—don’t be shy here!
• Red onion: Lends a pop of color and gentle sharpness, keeping every bite vibrant.
• Cherry tomatoes: Their juicy sweetness gives a sunny burst that brightens the entire dish.
• Fresh parsley: Brings freshness and a subtle earthiness that instantly lifts the salad.
• Fresh basil: Adds aromatic, summery notes and a sweet aniseed finish that can’t be matched.

How to Make Balsamic Potato Salad

Step 1: Cook the Potatoes

Start by placing the halved baby potatoes in a large pot and cover them with cold water. Sprinkle in a generous pinch of salt—this flavor boost happens right in the water, so go for it! Bring the pot to a gentle boil over medium-high heat until the potatoes are just fork-tender, usually about 15-20 minutes. You want them cooked all the way through but not falling apart—think creamy, not mushy. After draining, set your potatoes aside to cool (think about how they’ll soak up the dressing better once they’ve had a minute to mellow out).

Step 2: Make the Balsamic Vinaigrette

While your potatoes are cooling, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and a sprinkle of salt and pepper in a small bowl. Give it a good whisk until it’s glossy and unified. The balsamic vinaigrette becomes the backbone of this salad, infusing every bite with that signature sweet-tart punch characteristic of a great Balsamic Potato Salad.

Step 3: Combine the Veggies

In a large mixing bowl, toss together your cooled potatoes, finely chopped red onion, and those vibrant halved cherry tomatoes. This is where things start to look like a party—colorful, fresh, and ready for a flavor upgrade!

Step 4: Dress the Salad

Pour your homemade vinaigrette over the vegetable mix, then gently toss everything together. You want every potato and tomato glistening with that bold, tangy dressing. Be gentle—especially with the potatoes—to keep things looking beautiful and rustic rather than mashed.

Step 5: Add Fresh Herbs

Fold in the chopped parsley and basil for that burst of freshness, then give the mix a little taste. If it needs another hit of salt or pepper, trust your palate and adjust. The combination of herbs at the end makes the Balsamic Potato Salad sing with brightness.

Step 6: Rest and Serve

Let the finished salad sit for at least 30 minutes, either at room temperature or chilled in the fridge. This resting time lets all those bold flavors meld together. Serve your Balsamic Potato Salad either warm or cold—each way has its own special charm!

How to Serve Balsamic Potato Salad

Garnishes

A shower of extra fresh herbs—think basil ribbons or finely chopped parsley—always makes the Balsamic Potato Salad look fresh-from-the-garden. You could also sprinkle toasted pine nuts or crumbled feta for extra flair and crunch. A final grind of black pepper is never a bad idea!

Side Dishes

This salad plays beautifully alongside grilled meats, roast chicken, or even crisp-skinned salmon. For a vegetarian feast, serve it with grilled vegetables or stuffed peppers. The bold flavors of Balsamic Potato Salad are made for sharing—just add some crusty bread to soak up any leftover dressing!

Creative Ways to Present

For potlucks and parties, try layering the salad in a wide, shallow bowl to show off all the colors. Individual mason jars are fun for picnics and easily portable! For an elegant dinner, nestle a scoop of Balsamic Potato Salad inside lettuce cups or serve atop a bed of peppery arugula for an extra touch of green.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Balsamic Potato Salad in an airtight container in the fridge. It stays fresh and delicious for up to 3 days, and the flavors only become richer over time as the potatoes continue to soak up that tangy vinaigrette.

Freezing

While you could technically freeze Balsamic Potato Salad, the texture of the potatoes and fresh herbs suffers quite a bit. For the best eating experience, I recommend enjoying this salad fresh or from the fridge rather than the freezer. If you’re in a pinch, freeze without the herbs and add them fresh after defrosting.

Reheating

This salad can be enjoyed cold from the fridge or gently brought to room temperature. If you prefer it warm, reheat briefly in the microwave (just until just warmed through) or in a skillet over low heat. Avoid overheating, which can make the potatoes break down and the herbs wilt.

FAQs

Can I use a different type of potato?

Absolutely! While baby potatoes are ideal for their creaminess and bite, fingerling or Yukon Gold potatoes work beautifully too. Just cut them into smaller pieces to ensure they cook evenly.

What can I substitute for honey to make it vegan?

You can swap honey for maple syrup or agave nectar. Both bring a gentle sweetness that balances the balsamic vinegar without overpowering the salad’s fresh flavors.

Can I make Balsamic Potato Salad a day ahead?

Yes, Balsamic Potato Salad is actually better if it sits for a few hours or overnight. This allows all the flavors to meld and develop. Just add the fresh herbs right before serving for the brightest color and taste.

How can I make the salad spicier?

Add a pinch of red pepper flakes to the dressing or toss in thinly sliced fresh chilies with the onions. A little heat gives the salad a fun kick and extra personality!

Does the salad travel well?

It’s a star traveler! Balsamic Potato Salad is sturdy enough for picnics, potlucks, and lunchboxes. Just pack it in a lidded container and keep it chilled until ready to serve.

Final Thoughts

I truly hope you’ll give this Balsamic Potato Salad a try and let it become a favorite in your kitchen as it is in mine. With its simple ingredients and knockout flavor, it’s bound to steal the show at your next meal. Happy cooking!

Print