Irresistible Balsamic Potato Salad is a delightful twist on traditional potato salad, featuring tender potatoes tossed in a tangy balsamic vinaigrette. This salad is perfect for summer barbecues, picnics, or as a side dish for any meal. The combination of fresh herbs and the rich flavor of balsamic vinegar makes it a crowd-pleaser!
Ingredients List
For the Salad
- 2 lbs baby potatoes (Yukon Gold or red potatoes work well)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper (to taste)
For the Balsamic Vinaigrette
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 clove garlic, minced
- Salt and pepper (to taste)
Timing
Preparing Irresistible Balsamic Potato Salad takes about 15 minutes for prep and 20-30 minutes for cooking.
Step-by-Step Instructions
Step 1: Cook the Potatoes
- Boil the Potatoes: Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Cool: Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, cut them in half or quarters, depending on their size.
Step 2: Prepare the Balsamic Vinaigrette
- Combine Ingredients: In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
Step 3: Assemble the Salad
- Mix Ingredients: In a large bowl, combine the warm potatoes, cherry tomatoes, red onion, basil, and parsley.
- Add Dressing: Pour the balsamic vinaigrette over the salad and gently toss to coat all the ingredients evenly. Season with additional salt and pepper if needed.
Step 4: Serve
- Chill or Serve Warm: You can serve the potato salad warm or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.
- Garnish: Garnish with extra herbs or a drizzle of balsamic reduction if desired.
Nutritional Information
Here’s a quick glance at the nutritional profile of Irresistible Balsamic Potato Salad (per serving, assuming 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 3g |
| Fat | 10g |
| Carbohydrates | 31g |
| Fiber | 3g |
Tips for Customization
- Add Protein: Mix in cooked chicken, bacon, or chickpeas for added protein.
- Vegetable Variations: Include other vegetables like bell peppers, cucumbers, or olives for extra flavor and crunch.
- Herb Variations: Experiment with different herbs such as dill or chives for a unique twist.
Storing Tips for the Recipe
Irresistible Balsamic Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits!
Conclusion
Irresistible Balsamic Potato Salad is a fresh and flavorful dish that elevates the classic potato salad with a delicious balsamic dressing. Perfect for any occasion, this salad is sure to be a hit at your next gathering!
FAQs
Can I make this salad ahead of time?
Yes! This salad can be made a day in advance. Just store it in the refrigerator and give it a gentle toss before serving.
What can I serve with balsamic potato salad?
This salad pairs well with grilled meats, sandwiches, or as part of a buffet spread.
Can I use other types of potatoes?
Absolutely! You can use any type of potatoes you prefer, such as red, white, or even sweet potatoes for a different flavor.
Irresistible Balsamic Potato Salad Recipe
Ingredients
- For the Salad
- • 2 lbs baby potatoes (Yukon Gold or red potatoes work well)
- • 1/2 cup cherry tomatoes, halved
- • 1/4 cup red onion, finely chopped
- • 1/4 cup fresh basil, chopped
- • 1/4 cup fresh parsley, chopped
- • Salt and pepper (to taste)
- For the Balsamic Vinaigrette
- • 1/3 cup balsamic vinegar
- • 1/4 cup olive oil
- • 1 tablespoon Dijon mustard
- • 1 tablespoon honey (or maple syrup for a vegan option)
- • 1 clove garlic, minced
- • Salt and pepper (to taste)
Instructions
Step 1: Cook the Potatoes
1.Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
2.Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, cut them in half or quarters, depending on their size.
Step 2: Prepare the Balsamic Vinaigrette
1.In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
Step 3: Assemble the Salad
1.In a large bowl, combine the warm potatoes, cherry tomatoes, red onion, basil, and parsley.
2.Pour the balsamic vinaigrette over the salad and gently toss to coat all the ingredients evenly. Season with additional salt and pepper if needed.
Step 4: Serve
1.You can serve the potato salad warm or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.
2.Garnish with extra herbs or a drizzle of balsamic reduction if desired.
