Description
A summer delight capturing vibrant colors and fresh aromas, this Balsamic Potato Salad transforms simple ingredients into a flavorful dish featuring creamy baby potatoes, crisp cherry tomatoes, and fragrant herbs.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 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
- Prepare the Potatoes: Place the halved baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat.
- Simmer and Drain: Once boiling, reduce heat to a simmer and cook about 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
- Whisk the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined and slightly thickened.
- Combine Ingredients: In a large mixing bowl, gently combine cooled potatoes, chopped red onion, and halved cherry tomatoes.
- Dress and Toss: Pour the dressing over the potato mixture and gently toss to coat all ingredients.
- Add Fresh Herbs: Fold in chopped parsley and basil, adjusting seasoning if needed.
- Serve: Enjoy warm or chill in the refrigerator for at least 30 minutes to meld flavors.
Notes
Make-ahead tips: Prepare up to a day in advance. Cooking alternatives: Use air fryer for crispy potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, summer, balsamic, potato salad, healthy recipe, side dish