If you’re searching for a delicious recipe that combines comfort and health seamlessly, then you’re going to love this Balsamic Potato Salad. This delightful dish balances crisp, colorful vegetables with a flavorful dressing, providing a vibrant twist to the traditional potato salad. The key ingredient, balsamic vinegar, adds a refreshing tanginess that complements the creamy texture of baby potatoes perfectly. What makes this salad truly irresistible is its simplicity and versatility. Whether you’re planning a barbecue, a quick lunch, or a simple weeknight dinner, this balsamic potato salad can step up as an excellent side dish, brightening up your meal with its taste and appeal.
One of the most appealing aspects of this salad is its base of baby potatoes. These tiny, tender potatoes are not just easy to prepare, but they also absorb the rich flavors of the balsamic dressing beautifully. Mixed with fresh cherry tomatoes, red onions, and a medley of fresh herbs, this salad bursts with flavor, color, and nutrition. It’s not just pleasing to the palate but also visually enticing, making it a perfect dish to serve for any occasion. The use of fresh herbs like parsley and basil enhances this salad’s freshness, giving a fragrant, aromatic touch that will leave everyone wanting more. Plus, it’s a great way to make use of any garden herbs you might have at home.
Why You’ll Love This Balsamic Potato Salad
- Flavorful: The tangy balsamic dressing marries well with baby potatoes, offering a unique twist on a classic dish.
- Colorful & Healthy: Packed with fresh ingredients that offer a spectrum of colors and nutrients.
- Easy to Make: Straightforward recipe that doesn’t require complex cooking skills.
- Versatile: Perfect as a side at barbecues, or paired with grilled meats for a wholesome meal.
- Make-Ahead Friendly: Chilling enhances the flavors, so it’s a great dish to prepare in advance.
Preparation Phase & Tools to Use
Before diving into making this delightful balsamic potato salad, it’s essential to prepare your kitchen workspace for a seamless cooking experience. Begin by gathering all your ingredients and setting them on a clean, spacious counter. This helps ensure you have everything on hand and minimizes any kitchen chaos. It’s best to use a large pot to boil the potatoes, and a durable mixing bowl for tossing the ingredients. To finely chop the herbs and onion, a sharp chef’s knife and a sturdy cutting board are invaluable. Additionally, have a whisk ready for combining the balsamic dressing, as it helps emulsify the vinegar and oil for a smooth, well-blended consistency. Lastly, make sure to have a colander for draining the boiled potatoes easily.
Ingredients
- 2 pounds baby potatoes, halved
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ cup cherry tomatoes, halved
- ¼ cup olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
- ½ cup red onion, finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
Instructions
Step 1: Prepare the Potatoes
Start by placing the halved baby potatoes in a large pot with salted water. Bring it to a boil and cook until the potatoes are fork-tender, which should take about 15 to 20 minutes. Once cooked, drain the water using a colander and set the potatoes aside to cool. Cooling them before adding any dressing is crucial as it helps maintain their texture and absorb flavors better.
Step 2: Whip Up the Dressing
In the meantime, take a small bowl and add balsamic vinegar, olive oil, Dijon mustard, and honey. Whisk these ingredients together until you achieve a smooth and slightly thickened dressing. Season with salt and pepper according to your taste. The mustard and honey in the dressing contribute to a balanced flavor profile that’s sweet, tangy, and savory.
Step 3: Assemble the Salad
In a large mixing bowl, gently toss the cooled potatoes with the halved cherry tomatoes and finely chopped red onion. Pour the prepared balsamic dressing over the mix and toss again to ensure everything is evenly coated. The dressing should cling nicely to the surface of the potatoes and infuse them with taste.
Step 4: Add Freshness with Herbs
Fold in the chopped fresh parsley and basil, which will instantly add a burst of freshness and fragrance to your salad. Taste to check the seasoning, adjusting salt and pepper if needed. The herbs not only enhance the flavor but also add a lovely green touch to your dish.
Variations
- Protein: Add grilled chicken or chopped bacon for a heartier salad that can serve as a main course.
- Vegetables: Consider incorporating arugula or spinach for an additional layer of healthiness and freshness.
- Spices: Toss in some red pepper flakes for a hint of heat or use lemon zest for an extra zesty flavor.
Cooking Notes
- Ensure potatoes are completely cooled before mixing to prevent them from becoming mushy.
- For a creamier version, you can mix a small amount of mayonnaise with the dressing.
Serving Suggestions
- Pair with grilled meats like steak or chicken for a complete meal.
- Serve as a side dish with burgers during summer barbecues for a refreshing change.
Tips
- Chill the salad for at least 30 minutes to allow the flavors to meld beautifully.
- If you prefer a spicier kick, add a dash of cayenne to the dressing.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 3g
- Sodium: 220mg
FAQs
How long does this salad last in the refrigerator?
When stored properly in an airtight container, this balsamic potato salad can last up to 3–4 days in the refrigerator. Just give it a good toss before serving.
Can I use another type of vinegar?
Yes, you can substitute the balsamic vinegar with apple cider vinegar or red wine vinegar for a different flavor profile.
Is this salad vegan?
Yes, as long as you use a vegan honey substitute, this salad remains vegan-friendly.
Can I make this salad ahead of time?
Absolutely! This salad tastes even better when made a day ahead, as it allows the flavors to develop richly.
Conclusion
This Balsamic Potato Salad is a versatile and flavorful addition to any meal. Its refreshing taste and beautiful presentation make it an ideal dish for both casual and formal settings. With its ease of preparation and delightful medley of textures and flavors, you’ll find yourself coming back to this recipe time and again. Try different variations to suit your taste or dietary needs, and don’t hesitate to share your experiences with this dynamic dish. Whether you’re hosting guests or preparing a simple family meal, this recipe promises to enrich your dining experience with its vibrant taste and colorful allure. Stay inspired in the kitchen, and relish the joy of crafting meals that everyone will savor and enjoy. Bon Appétit!
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Balsamic Potato Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Balsamic Potato Salad is a versatile and flavorful addition to any meal.
Ingredients
- 2 pounds baby potatoes, halved
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ cup cherry tomatoes, halved
- ¼ cup olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
- ½ cup red onion, finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
Instructions
- Start by placing the halved baby potatoes in a large pot with salted water. Bring it to a boil and cook until the potatoes are fork-tender, which should take about 15 to 20 minutes. Once cooked, drain the water using a colander and set the potatoes aside to cool.
- In the meantime, take a small bowl and add balsamic vinegar, olive oil, Dijon mustard, and honey. Whisk these ingredients together until you achieve a smooth and slightly thickened dressing. Season with salt and pepper according to your taste.
- In a large mixing bowl, gently toss the cooled potatoes with the halved cherry tomatoes and finely chopped red onion. Pour the prepared balsamic dressing over the mix and toss again to ensure everything is evenly coated.
- Fold in the chopped fresh parsley and basil, which will instantly add a burst of freshness and fragrance to your salad. Taste to check the seasoning, adjusting salt and pepper if needed.
Notes
Chill the salad for at least 30 minutes to allow the flavors to meld beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 220 mg
- Protein: 3 g