Enjoy This Flavorful Balsamic Potato Salad Recipe Today!
Balsamic Potato Salad is a delightful and versatile side dish that combines the rich, tangy flavors of balsamic vinegar with the creamy texture of baby potatoes. Made with fresh, wholesome ingredients, this salad is not only a delight for the taste buds but also a nutritious addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Salad
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 pound baby potatoes
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
Instructions
1. 1. Place the halved baby potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
2. 2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey until well combined.
3. 3. In a large bowl, combine the cooked potatoes, finely chopped red onion, halved cherry tomatoes, and freshly chopped parsley and basil. Pour the dressing over the salad and gently toss to ensure the ingredients are evenly coated.
4. 4. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
Leftover Balsamic Potato Salad can be stored in an airtight container in the refrigerator for up to 4 days. If the salad seems dry when ready to serve, add a tablespoon or two of balsamic vinegar or olive oil to revive the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
Keywords: balsamic potato salad, side dish, healthy salad
Find it online: https://www.basterecipes.com/balsamic-potato-salad/