Description
This Balsamic Potato Salad is a versatile and flavorful addition to any meal.
Ingredients
Scale
- 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