Balsamic Potato Salad: A Refreshing Side Dish

Balsamic Potato Salad is a delightful and vibrant dish that serves as the perfect side for any meal. With tender baby potatoes tossed in a tangy dressing made from balsamic vinegar and olive oil, this salad brings together fresh ingredients like crisp red onion, juicy cherry tomatoes, and aromatic herbs. It’s an incredibly versatile recipe that is easy to prepare, making it ideal for summer barbecues, picnics, or even as a simple weeknight side.

Why Make This Recipe

There are plenty of reasons to try this Balsamic Potato Salad. First and foremost, it’s bursting with flavor due to the combination of balsamic vinegar and Dijon mustard, which gives it a unique twist compared to traditional potato salads. Moreover, this dish is remarkably versatile; it can be served warm or chilled, making it suitable for various occasions. With just a handful of healthy ingredients, you can whip up a satisfying salad that is both delicious and eye-catching.

How to Make Balsamic Potato Salad

Follow these simple steps to create a flavorful Balsamic Potato Salad that everyone will love.

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

1. Prepare the Potatoes: 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.
2. Simmer: 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.
3. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
4. Combine Ingredients: 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.
5. Add Fresh Herbs: Fold in the fresh parsley and basil, adjusting seasoning with additional salt and pepper if needed.
6. Serve: Allow the salad to sit for at least 30 minutes before serving, letting the flavors meld together. Enjoy warm or chilled!

How to Serve Balsamic Potato Salad

To serve Balsamic Potato Salad, consider presenting it in a large bowl to highlight the vibrant colors. Garnish with a few additional sprigs of parsley or basil on top for a decorative touch. This dish pairs wonderfully with grilled meats, sandwiches, or can even be a satisfying meal by itself.

How to Store Balsamic Potato Salad

If you have leftovers, store the Balsamic Potato Salad in an airtight container in the refrigerator. It can last for up to 3 days. Keep in mind that the flavors will continue to develop as it sits, making it even more delicious the next day.

Tips to Make Balsamic Potato Salad

• For extra flavor, try roasting the baby potatoes instead of boiling them. This will add a nice depth to the salad.
• Feel free to adjust the amounts of balsamic vinegar or olive oil according to your taste preference.
• Always let the salad sit for a while before serving to allow the ingredients to fully combine and enhance the flavors.

Variations

• Swap baby potatoes for other types like red or Yukon Gold potatoes.
• Add in some crunch with sliced bell peppers or cucumbers.
• For a protein boost, include cooked bacon or chickpeas in the salad.
• Experiment with different herbs like dill or cilantro for a unique twist.

FAQs

Can I make this salad ahead of time?

Yes! This salad can be made a day in advance and stored in the refrigerator. Just remember to give it a good toss before serving.

Can I substitute the balsamic vinegar?

Absolutely! You can use apple cider vinegar or red wine vinegar for a different flavor profile.

Is this dish gluten-free?

Yes, all the ingredients in this Balsamic Potato Salad are gluten-free, making it a great option for those with gluten sensitivities.

Enjoy making and sharing this Balsamic Potato Salad, a dish that’s perfect for any occasion!

Balsamic Potato Salad

A delightful and vibrant dish featuring tender baby potatoes tossed in a tangy balsamic dressing, perfect for any meal or occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Summer

Calories: 200

Ingredients Method Notes

Ingredients

  

Potato Ingredients

• 2 pounds baby potatoes, halved Choose fresh, firm baby potatoes.

Dressing Ingredients

• 1/4 cup balsamic vinegar Adds tanginess to the salad.
• 1/4 cup olive oil Use extra virgin for best flavor.
• 1 tablespoon Dijon mustard Gives a unique twist.
• 1 teaspoon honey Balances the acidity of vinegar.
• Salt and pepper to taste Adjust according to preference.

Vegetables and Herbs

• 1/2 cup red onion, finely chopped Adds a crunch and sweetness.
• 1/2 cup cherry tomatoes, halved Provides juiciness and color.
• 1/4 cup fresh parsley, chopped Use curly or flat-leaf parsley.
• 1/4 cup fresh basil, chopped Enhances the flavor profile.

Method

 

Preparation of Potatoes

1. 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.
2. 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.

Making the Dressing

1. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.

Combining Ingredients

1. In a large mixing bowl, combine the cooled potatoes, red onion, and cherry tomatoes.
2. Pour the dressing over the potato mixture and gently toss to coat.

Adding Fresh Herbs

1. Fold in the fresh parsley and basil, adjusting seasoning with additional salt and pepper if needed.

Serving

1. Allow the salad to sit for at least 30 minutes before serving, letting the flavors meld together. Enjoy warm or chilled!

Notes

Garnish with sprigs of parsley or basil on top for decoration. Can serve with grilled meats, sandwiches, or as a satisfying meal by itself. Store leftovers in an airtight container in the refrigerator for up to 3 days.