Balsamic Potato Salad
Balsamic Potato Salad: A Flavorful and Healthy Side Dish
Balsamic Potato Salad is a delightful dish that brings together the earthy flavors of baby potatoes with the tangy sweetness of balsamic vinegar. This salad is not only visually appealing with its vibrant colors but also packs a punch with fresh herbs and crunchy vegetables. Perfect for picnics, barbecues, or as a side at family dinners, this recipe is sure to become a favorite.
Why Make This Recipe
There are numerous reasons to try this Balsamic Potato Salad. First, its combination of ingredients results in a balanced flavor profile – the richness of olive oil, the acidity of balsamic vinegar, and the sweetness of honey elevate the simple baby potatoes. Additionally, this dish is versatile; it can be served warm or cold, making it perfect for any occasion. Plus, the inclusion of fresh herbs like parsley and basil adds a refreshing note while contributing to the salad’s visual appeal.
How to Make Balsamic Potato Salad
Creating this Balsamic Potato Salad is straightforward and enjoyable. Follow this step-by-step guide for a delicious outcome that will impress your family and friends.
Ingredients
- 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
Directions
- Place the halved baby potatoes in a large pot and cover them 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.
How to Serve Balsamic Potato Salad
To present your Balsamic Potato Salad beautifully, serve it in a large, shallow bowl and garnish with additional fresh herbs. This dish pairs well with grilled meats, sandwiches, and other picnic favorites. You can make it a centerpiece for any meal with its colorful ingredients and appealing aroma.
How to Store Balsamic Potato Salad
To keep your Balsamic Potato Salad fresh, store it in an airtight container in the refrigerator. It can last up to three days. Before serving leftovers, consider giving it a gentle toss and a splash of olive oil or balsamic vinegar to refresh the flavors.
Tips to Make Balsamic Potato Salad
- For added texture, consider roasting the baby potatoes instead of boiling them.
- Experiment with different types of vinegar or herbs based on your preferences.
- Allow the salad to sit for at least 30 minutes before serving to let the flavors meld perfectly.
Variations
- Vegan Option: Leave out the honey or replace it with maple syrup for a vegan-friendly alternative.
- Different Vegetables: Incorporate bell peppers, cucumber, or avocado for more variety.
- Cheese Lovers: Add crumbled feta or goat cheese for an extra layer of flavor.
FAQs
1. Can I use other types of potatoes?
Yes, you can use any type of potato, such as new potatoes or red potatoes. Just ensure they are cut into even pieces for uniform cooking.
2. Is this salad gluten-free?
Absolutely! All the ingredients used in this Balsamic Potato Salad are naturally gluten-free.
3. Can I make this salad ahead of time?
Yes! This salad can be made a day in advance. Just store it in the fridge, and the flavors will deepen overnight.
Enjoy crafting this delicious Balsamic Potato Salad, and watch it become a hit at every gathering!
Balsamic Potato Salad
Ingredients
Main Ingredients
- 2 pounds baby potatoes, halved Can use any type of potato.
- 1/4 cup balsamic vinegar Adds tangy sweetness.
- 1/4 cup olive oil Provides richness.
- 1 tablespoon Dijon mustard For flavor depth.
- 1 teaspoon honey Can substitute with maple syrup for vegan option.
- Salt and pepper to taste Adjust according to preference.
- 1/2 cup red onion, finely chopped For a crunchy and sharp flavor.
- 1/2 cup cherry tomatoes, halved For sweetness and color.
- 1/4 cup fresh parsley, chopped Adds freshness.
- 1/4 cup fresh basil, chopped Enhances flavor and aroma.
Instructions
Preparation
- Place the halved baby potatoes in a large pot and cover them 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.
Serving
- Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before serving.
