Balsamic Potato Salad
This Balsamic Potato Salad features tender baby potatoes dressed in a zesty balsamic vinaigrette, complemented by fresh herbs and vibrant vegetables, making it a perfect dish for any occasion.
Ingredients
Salad Ingredients
- 2 pounds baby potatoes These small gems are naturally creamy and buttery.
- 1/4 cup balsamic vinegar Adds depth to the dish.
- 1/4 cup olive oil Enhances the overall texture and taste.
- 1 tablespoon Dijon mustard Adds a subtle bite.
- 1 teaspoon honey Balances the acidity of the balsamic vinegar.
- to taste salt and pepper Essential seasonings.
- 1/2 cup red onion, finely chopped Adds crunch and sweetness.
- 1/2 cup cherry tomatoes, halved Introduces a refreshing burst of flavor.
- 1/4 cup fresh parsley, chopped Brings brightness to the dish.
- 1/4 cup fresh basil, chopped Elevates the salad with aroma and flavor.
Instructions
Preparation
- Place the halved baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt, then bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat and let the potatoes simmer for about 15-20 minutes until fork-tender, then drain and set aside to cool.
Dressing
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
Combining Ingredients
- In a large mixing bowl, gently combine the cooled potatoes, red onion, and cherry tomatoes. Pour the prepared dressing over the mixture and carefully toss to coat evenly.
Finishing Touches
- Fold in the fresh parsley and basil, adjusting seasoning with additional salt and pepper if needed.
- Allow the salad to rest for at least 30 minutes before serving to meld flavors.
Notes
For an extra burst of flavor, roast the baby potatoes instead of boiling them. Allow the salad to marinate in the fridge for a few hours or overnight for intense flavors.