Description
A bright and tangy potato salad with a delightful balsamic vinaigrette, perfect for picnics and gatherings.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- ½ cup cherry tomatoes, halved
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ½ cup finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Place the halved baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook for about 15 to 20 minutes until fork-tender. Drain and set aside to cool.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, and honey in a small bowl. Season with salt and black pepper to taste.
- In a large mixing bowl, combine the cooled potatoes with cherry tomatoes and red onion. Pour the dressing over and gently toss to coat.
- Fold in the chopped basil and parsley. Adjust seasoning with additional salt or pepper if needed. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Ensure the potatoes are completely cooled before tossing them with other ingredients to prevent them from breaking apart.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Nutrition
- Calories: 200 kcal
- Sodium: 100 mg
- Protein: 3 g