Balsamic Potato Salad Recipe

Introduction

This Balsamic Potato Salad offers a fresh and tangy twist on a classic side dish. Featuring tender baby potatoes tossed in a flavorful balsamic dressing with fresh herbs and colorful vegetables, it’s perfect for picnics or weeknight dinners.

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

Instructions

1. Step 1: Place the halved baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
2. Step 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.
3. Step 3: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined to make the dressing.
4. Step 4: 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. Step 5: Fold in the fresh parsley and basil, adjusting seasoning with additional salt and pepper if needed.
6. Step 6: Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before serving.

Tips & Variations

• Use fingerling potatoes or small new potatoes for a similar texture and presentation.
• Add crumbled feta or goat cheese for a creamy contrast.
• For extra crunch, toss in toasted pine nuts or walnuts just before serving.
• Make it vegan by omitting honey or substituting with maple syrup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold. If the salad thickens after chilling, you can toss it with a little extra olive oil or balsamic vinegar to refresh the flavors before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces, but be careful not to overcook them so they maintain a firm texture.

How long can I prepare this salad ahead of time?

This salad tastes best after resting for at least 30 minutes to allow the flavors to meld. It can be made up to a day in advance and kept chilled until serving.

Balsamic Potato Salad Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

This refreshing Balsamic Potato Salad features tender baby potatoes tossed in a tangy balsamic vinaigrette with fresh herbs and colorful vegetables, making it a perfect side dish for any meal. The combination of sweet honey, sharp Dijon mustard, and rich olive oil creates a flavorful dressing that complements the potatoes beautifully.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds baby potatoes, halved

Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Salad Mix-Ins

• 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

1. Boil Potatoes: Place the halved baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
2. Simmer until Tender: 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. Prepare Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined to make the dressing.
4. Combine Salad 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. Chill and Serve: Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before serving to enhance the taste.

Notes

• The salad can be served warm immediately or chilled for a more refreshing taste.
• For a vegan option, ensure honey is replaced with maple syrup or agave nectar.
• Baby potatoes are preferred for their tender skin and quicker cooking time, but you can use any small potato variety.
• Adjust the amount of mustard and honey in the dressing to taste for a sweeter or tangier profile.
• Add more fresh herbs like dill or chives for additional flavor variations.

Keywords: Balsamic potato salad, baby potatoes, balsamic vinaigrette, easy potato salad, vegetarian side dish, fresh herb salad