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Balsamic Potato Salad

A delightful and vibrant dish featuring tender baby potatoes tossed in a tangy balsamic dressing, perfect for any meal or occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.