Balsamic Potato Salad Recipe
This Balsamic Potato Salad is a flavorful twist on a classic dish, featuring tender baby potatoes tossed in a tangy balsamic vinaigrette with fresh herbs and cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Global
- Diet: Vegetarian
Ingredients
Scale
Balsamic Potato Salad:
- 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
- Boil Potatoes: Place the halved baby potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 15-20 minutes until fork-tender. Drain and cool.
- Make Dressing: Whisk balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a bowl.
- Combine Ingredients: In a large bowl, mix potatoes, red onion, and cherry tomatoes. Pour dressing, toss gently to coat.
- Add Herbs: Fold in parsley and basil, adjust seasoning as needed.
- Serve: Enjoy warm or chilled after letting flavors meld for at least 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Potato Salad, Potato Salad Recipe, Summer Salad, Side Dish
Find it online: https://dinewithlily.com/balsamic-potato-salad-recipe/
