Description
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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
Notes
This salad can be made a day in advance and stored in the refrigerator, allowing the flavors to develop even further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Nutrition
- Calories: 250 kcal
- Sodium: 75 mg
- Protein: 3 g