Name: Balsamic Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 lb 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

Are you on the lookout for a delectable side dish that will complement almost any meal? Look no further than this Balsamic Potato Salad. Combining tender baby potatoes with a tangy balsamic dressing and fresh herbs, this salad not only dazzles with its vibrant colors but is also a delight to your taste buds. It’s the perfect addition to any table setting, whether you’re hosting a casual barbecue or a more formal gathering. Easy to prepare and requiring minimal ingredients, this refreshing salad highlights the natural flavors of the potatoes, making them the star of the show.

The Balsamic Potato Salad not only brings simplicity to your kitchen but also offers a nutritious boost. The use of fresh herbs like parsley and basil infuses a delightful aroma while contributing vitamins and antioxidants. The balsamic dressing adds a sweet yet tangy flavor that perfectly complements the tender potatoes. This salad is a quick fix and a visual treat, making it an excellent choice for those who appreciate both taste and presentation. Whether you’re an experienced cook or a novice in the kitchen, this easy-to-make recipe will soon become a staple in your culinary repertoire.

Why You’ll Love This Balsamic Potato Salad

Simplicity: Requires minimal ingredients and easy steps, perfect for quick preparation.
Flavorful: A tangy balsamic vinegar dressing elevates the taste of tender potatoes.
Nutritious: Rich in vitamins and antioxidants from fresh herbs and vegetables.
Versatile: Perfect for any occasion, from casual gatherings to formal dinners.
Make-ahead: Can be prepared in advance, ideal for busy schedules.

Preparation Phase & Tools to Use

Before you begin preparing your Balsamic Potato Salad, ensure your kitchen and workspace are clean and organized. Gather all necessary ingredients and tools to streamline the process. For this recipe, you’ll need a large pot to boil the potatoes, a colander to drain them, a small bowl for whisking the dressing, and a large mixing bowl to combine everything. Additionally, a sharp knife and chopping board are essential for prepping the vegetables and herbs.

Start by washing the baby potatoes thoroughly to remove any dirt, and halve them for even cooking. You’ll also want to finely chop the red onion and halve the cherry tomatoes in preparation for tossing. Having a whisk on hand will be useful for making a well-emulsified balsamic vinaigrette. The preparation stage sets the foundation for a seamless cooking experience, ensuring each component is ready to be assembled swiftly.

Ingredients

2 lb 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

Step 1: Boil the Potatoes

Start by placing the halved baby potatoes into a large pot. Cover them with cold water and add a generous pinch of salt to the water, which helps enhance the potatoes’ flavor. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for 15-20 minutes until they become fork-tender. Drain the potatoes in a colander and allow them to cool slightly.

Step 2: Prepare the Dressing

While the potatoes are cooling, it’s time to prepare the balsamic vinaigrette. In a small bowl, combine 1/4 cup of balsamic vinegar, 1/4 cup of olive oil, 1 tablespoon of Dijon mustard, and 1 teaspoon of honey. Season the mixture with salt and pepper. Whisk the ingredients together until you achieve a smooth and emulsified dressing. The addition of mustard not only adds flavor but also helps to emulsify the dressing, giving it a smooth texture.

Step 3: Assemble the Salad

In a large mixing bowl, add the cooked potatoes, finely chopped red onion, and halved cherry tomatoes. Pour the freshly prepared balsamic dressing over the potato mixture. Gently toss the ingredients to ensure everything is coated evenly with the dressing. Be cautious not to mash the potatoes as you mix.

Step 4: Add Fresh Herbs

Finally, fold in the chopped parsley and basil, adding a burst of freshness and color to the salad. Adjust the seasoning, adding more salt and pepper if needed. Place the salad in the refrigerator and let it chill for at least 30 minutes to allow the flavors to meld together. This chill time enhances the taste and makes this salad a refreshing dish for warmer days.

Variations

Protein: Add grilled chicken or chickpeas for a heartier salad, transforming it into a complete meal.
Vegetables: Include bell peppers or cucumbers for extra crunch and color, making the salad more vibrant.
Spices: Sprinkle red pepper flakes or add a dash of garlic powder for an added kick of flavor.

Cooking Notes

Make sure to not overcook the potatoes; they should be tender but not mushy for the perfect texture.
The salad can be made a day in advance and stored in the refrigerator, allowing the flavors to develop even further.
Feel free to adjust the dressing ingredients to taste, depending on your preference for sweetness or tanginess.
Fresh herbs can be substituted with dried ones in a pinch; however, use them sparingly as they are more concentrated.

Serving Suggestions

Serve as a side dish with grilled meats or seafood for a complete summer meal.
Pair with a fresh, crisp green salad to balance the richness of the potatoes.

Tips

Always start cooking the potatoes in cold water to ensure they cook evenly from the outside in.
Use freshly ground black pepper and high-quality balsamic vinegar for a more pronounced flavor.
For best results, let the salad sit at room temperature for about 10 minutes before serving to bring out the dressing’s flavors.

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutritional Information

Calories: 250 per serving
Protein: 3g per serving
Sodium: 75mg per serving

FAQs

Can I use a different type of potato for this salad?

Yes, you can use other varieties like Yukon Gold or Red Bliss, but baby potatoes offer a buttery texture and quick cooking time that make them ideal for this recipe.

Is this salad suitable for those with dietary restrictions?

This salad is vegetarian and can also be vegan if the honey is replaced with maple syrup or agave nectar. It’s gluten-free and dairy-free as well, making it suitable for a variety of diets.

How long can I store leftovers?

Leftover balsamic potato salad can be stored in an airtight container in the refrigerator for up to three days. Ensure it’s fully chilled to maintain its taste and texture.

Can I make the dressing ahead of time?

Absolutely! The dressing can be prepared up to two days in advance. Store it in a jar in the refrigerator and shake well before using to recombine any separated ingredients.

Conclusion

In summary, this Balsamic Potato Salad packs a punch with its combination of tender potatoes, tangy dressing, and fresh herbs. It’s an excellent choice for any meal, promising simplicity without skimping on flavor. Whether enjoyed fresh or prepared ahead, this versatile salad is sure to become a favorite. We encourage you to try this recipe, put your own twist on it, and share your experiences with us. Let the freshness, ease, and delightful taste of this salad make it a staple at your dining table.