Description
Balsamic Potato Salad is a vibrant and refreshing side dish that perfectly balances the comforting flavors of tender baby potatoes with a zesty balsamic dressing. This delightful recipe is not only quick to prepare but also incredibly versatile, making it an ideal addition to any meal—from casual family dinners to festive gatherings. The salad can be enjoyed warm or chilled, allowing the flavors to meld beautifully. Packed with fresh herbs and colorful vegetables, this dish is a feast for both the eyes and the palate. Perfect for meal prep, it’s sure to become a family favorite!
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 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
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the Potatoes: Place halved baby potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender (about 15-20 minutes). Drain and let cool slightly.
- Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Combine Ingredients: In a large bowl, combine cooked potatoes, red onion, and cherry tomatoes. Pour dressing over the mixture and gently toss to coat.
- Fold in Fresh Herbs: Add parsley and basil; mix gently. Taste and adjust seasoning as needed.
- Serve: Enjoy warm or refrigerate for at least 30 minutes before serving for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg