Balsamic Potato Salad
A delightful twist on traditional potato salad combining baby potatoes with tangy balsamic vinegar, ideal for picnics and barbecues.
Ingredients
Potato Salad Ingredients
- 2 pounds baby potatoes, halved Choose small, firm baby potatoes for the best texture.
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste Taste and adjust the seasoning as needed.
- 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
Preparation
- Place the halved baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined to make the dressing.
- In a large mixing bowl, combine the cooled potatoes, red onion, and cherry tomatoes. Pour the dressing over the potato mixture and gently toss to coat.
- Fold in the fresh parsley and basil, adjusting seasoning with additional salt and pepper if needed.
Serving
- Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before serving.
Notes
To store your Balsamic Potato Salad, place it in an airtight container in the refrigerator. It can be kept fresh for up to 3 days. For optimal freshness, consider adding the dressing just before serving.