Balsamic Potato Salad
A delightful blend of earthy baby potatoes and tangy balsamic vinegar, this salad is perfect for picnics, barbecues, or family dinners.
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.
Notes
For added texture, consider roasting the baby potatoes instead of boiling them. Allow the salad to sit for at least 30 minutes before serving to let the flavors meld perfectly. Store leftovers in an airtight container in the refrigerator for up to three days.