Name: Balsamic Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
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

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Balsamic Potato Salad is the kind of dish that wins hearts at every table — it’s vibrant, flavorful, and impossibly easy to put together. Imagine tender baby potatoes tossed with a tangy-sweet balsamic dressing, peppered with juicy tomatoes, zippy red onion, and a shower of fresh herbs. It’s a salad that transforms a humble potato into a star, making it just as perfect for a backyard barbecue as it is for an easy weeknight dinner at home.

Balsamic Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This gorgeous Balsamic Potato Salad comes together with a handful of everyday ingredients, each one adding a little something special to the mix. Here’s what you’ll need, plus why each item is a must for the ultimate flavor and texture.

Baby potatoes: Their creamy texture and thin skins soak up the dressing beautifully, making them the ideal base for this salad.
Balsamic vinegar: Rich, tangy, and slightly sweet, balsamic vinegar creates the backbone of the dressing and ties all the flavors together.
Olive oil: Adds a silky mouthfeel and rounds out the boldness of the vinegar with a fruity richness.
Dijon mustard: Lends a perfect touch of sharpness and helps emulsify the dressing so it coats each potato perfectly.
Honey: Just a hint brings balance to the acid in the balsamic, softening the edges of the dressing.
Salt and pepper: Essential for seasoning—don’t be shy! They make all the other flavors pop.
Red onion: Brings a crisp texture and mild heat, plus a pretty splash of color.
Cherry tomatoes: Bursts of juiciness and sweetness liven up every bite.
Fresh parsley: Its bright, herbal flavor adds vibrancy and freshness throughout.
Fresh basil: Sweet, aromatic, and undeniably summery, basil puts a final flourish on the dish.

How to Make Balsamic Potato Salad

Step 1: Boil the Potatoes

Start by placing your halved baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water — this is your chance to season the potatoes as they cook. Bring everything to a boil over medium-high heat, letting that gentle simmer do the work.

Step 2: Cook Until Fork-Tender

Once the water is boiling, dial down the heat and let the potatoes simmer for about 15 to 20 minutes. You’re looking for potatoes that are easily pierced with a fork but still hold their shape. Drain them and set aside. Patience here pays off — let them cool a bit so they don’t steam the herbs later!

Step 3: Whisk Up the Dressing

While the potatoes are cooling, grab a small bowl and combine the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Whisk it all together until it transforms into a glossy, harmonious dressing that will soak into the warm potatoes.

Step 4: Toss the Salad Together

In your biggest, happiest mixing bowl, add the cooled potatoes, chopped red onion, and halved cherry tomatoes. Pour that gorgeous balsamic dressing over the top, and gently toss it all together. You want every bite to glisten — be gentle so the potatoes don’t fall apart!

Step 5: Fold in Fresh Herbs

Now for the grand finale: fold in your fresh parsley and basil. This not only adds bright, vivid color but infuses every spoonful with garden-fresh flavor. Taste and adjust the seasoning with more salt and pepper if necessary.

Step 6: Let the Flavors Marry

For the very best Balsamic Potato Salad, give it at least 30 minutes to rest (either at room temperature or in the fridge). This allows all those flavors to cozy up and get deliciously acquainted. Serve it warm for comfort or chilled for refreshment — it’s lovely either way!

How to Serve Balsamic Potato Salad

Garnishes

This dish shines with a little extra flourish on top. A sprinkle of flaky sea salt, more chopped fresh herbs, or a crack of black pepper just before serving will not only look beautiful but also revive the aromas and flavors. If you’re feeling fancy, a handful of toasted pine nuts or crumbled feta add an irresistible twist.

Side Dishes

Balsamic Potato Salad is marvelously versatile. It’s fantastic alongside grilled chicken, herby fish, juicy steaks, or even a casual burger. For a lighter meal, serve it with a green salad and crusty bread. It also fits right in as part of a colorful picnic spread or potluck table.

Creative Ways to Present

For casual gatherings, serve the potato salad in a big, rustic bowl with a decorative serving spoon. For a prettier look, try plating it family-style on a large platter and scattering extra herbs and tomatoes over the top. Or, spoon it into individual jars or glasses for portable picnic bites that feel extra special. However you present it, Balsamic Potato Salad always steals the show!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer Balsamic Potato Salad to an airtight container and refrigerate. It keeps beautifully for up to three days, and in fact, the flavors get even better as they mingle together overnight.

Freezing

Potato salads generally don’t love the freezer. The texture of the potatoes may become mealy after defrosting, and the fresh herbs will lose their vibrancy. For best results, enjoy your Balsamic Potato Salad fresh or from the fridge within a few days.

Reheating

If you prefer your salad a bit warm, gently heat the portion you plan to eat in the microwave for just 20-30 seconds, stirring halfway through. It’s designed to be lovely served chilled or at room temperature, so reheating is purely up to your preference.

FAQs

Can I use another type of potato?

Absolutely! While baby potatoes are ideal for their creamy texture and quick cooking time, small Yukon golds or red potatoes also work beautifully. Just be sure to cut them into bite-sized pieces for even cooking and dressing coverage.

Is Balsamic Potato Salad suitable for vegans?

Yes, it’s almost entirely plant-based! Simply swap out the honey in the dressing for maple syrup or agave, and the salad becomes a lovely vegan side dish.

How far in advance can I make this salad?

You can prepare Balsamic Potato Salad up to 24 hours in advance. In fact, giving it a few hours to develop deeper flavors in the fridge is always a good idea. Just add fresh herbs just before serving if you want them extra vibrant.

Can I add other vegetables?

Certainly! Try tossing in roasted bell peppers, blanched green beans, or even grilled zucchini. The salad is very customizable — just aim to keep the fresh, bright flavors balanced.

What’s the best way to transport this salad to a picnic or potluck?

Pack your salad into a sturdy, tightly sealed container. If you’re transporting a long distance, consider keeping the dressing and herbs separate until just before serving to keep everything crisp and fresh.

Final Thoughts

I have a feeling this Balsamic Potato Salad will become your go-to for gatherings or any time you crave something both comforting and fresh. It’s simple, surprisingly elegant, and most importantly, bursting with flavor. Don’t wait — whip up a batch and see how quickly it disappears!

Balsamic Potato Salad Recipe

★★★★★

5.1 from 18 reviews

Author: Ella
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Balsamic Potato Salad is a refreshing twist on a classic side dish, combining tender baby potatoes with a tangy balsamic dressing and fresh herbs. It’s perfect for picnics, barbecues, or as a flavorful accompaniment to any meal.

Instructions

Cook Potatoes: Place the halved baby potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
Make Dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a bowl.
Prepare Salad: Combine cooled potatoes, red onion, and cherry tomatoes in a mixing bowl. Pour dressing over and toss gently.
Finish Salad: Add parsley and basil, adjust seasoning, and mix well.
Serve: Enjoy the salad warm or chilled after flavors meld for at least 30 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Mixing, Boiling
Cuisine: International