Balsamic Potato Salad
Balsamic Potato Salad is a vibrant and refreshing side dish that’s sure to elevate any meal. This delightful salad features tender baby potatoes paired with a tangy balsamic dressing, making it a perfect addition to potlucks, picnics, or family dinners. With its simple preparation and ability to be made ahead of time, this dish allows the flavors to meld beautifully. The combination of fresh herbs like parsley and basil adds brightness, while the sweet cherry tomatoes provide a burst of flavor in every bite. Vegetarian-friendly and versatile, this salad can easily complement grilled vegetables or your favorite plant-based protein for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Salad
- 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 let cool.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine cooled potatoes, red onion, and cherry tomatoes. Pour dressing over the mixture and toss gently.
- Fold in fresh parsley and basil; taste and adjust seasoning if necessary.
- Serve warm or chilled; allow to sit for at least 30 minutes for flavors to meld.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://quickfoodjournal.com/balsamic-potato-salad/