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.
Ingredients
Scale
Potato Salad:
- 2 pounds baby potatoes, halved
Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Additional Ingredients:
- 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
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Potato Salad, Potato Salad Recipe, Summer Side Dish, Easy Potato Salad
