Name: Balsamic Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 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

Jump to Recipe

This Balsamic Potato Salad is everything you want in a summer side—vibrant color, big flavor, and a surprising twist on a classic. Imagine baby potatoes tossed gently with a tangy-sweet balsamic dressing, flecked with chopped herbs, jewel-like cherry tomatoes, and bites of crisp red onion. It’s the sort of dish that brings friends together around a picnic table, and it fits right in at weeknight dinners. Whether you serve it warm or chilled, this recipe will have everyone asking for seconds!

Balsamic Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

These simple but bold ingredients each play a special role in bringing out the best flavors in this salad. Each one adds essential taste, texture, or color—right down to the last sprinkle of herbs!

Baby potatoes: Their tender, creamy texture makes every bite hearty and satisfying—halve them for perfect dressing coverage.
Balsamic vinegar: Adds bright acidity and a complex, sweet tang that transforms the salad into something truly special.
Olive oil: Smooth and rich, this binds the dressing and helps it cling to every chunk of potato.
Dijon mustard: Delivers a gentle heat and texture, giving depth to the vinaigrette.
Honey: Just a hint balances the sharpness of the vinegar and mustard, adding a soft, almost floral sweetness.
Salt and pepper: Essential for rounding out flavors and enhancing every ingredient.
Red onion: For crunch, color, and a pop of mild, zesty flavor that doesn’t overpower the salad.
Cherry tomatoes: Their juicy sweetness makes every forkful burst with freshness and color.
Fresh parsley: Bright and grassy, parsley gives the salad a lively finish.
Fresh basil: Brings an aromatic, summery lift—tear or chop just before using for maximum fragrance.

How to Make Balsamic Potato Salad

Step 1: Cook the Potatoes

Place the halved baby potatoes into a large pot and cover with cold water. Sprinkle in a generous pinch of salt to start seasoning the potatoes from the inside out. Bring the pot to a boil over medium-high heat, allowing the potatoes to soften while absorbing just the right amount of saltiness. This step sets the creamy foundation for your Balsamic Potato Salad.

Step 2: Simmer and Drain

After reaching a boil, lower the heat and let the potatoes simmer gently for 15 to 20 minutes. You’re aiming for fork-tender potatoes that still hold their shape—test a piece by piercing it with a fork. Drain the potatoes well and let them cool slightly so they won’t wilt the herbs or cook the dressing.

Step 3: Make the Dressing

Meanwhile, prepare the bold balsamic vinaigrette. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. The dressing should be glossy, balanced, and nearly irresistible. Taste and tweak with extra mustard or honey if you prefer a bit more bite or sweetness.

Step 4: Toss the Salad

In a roomy mixing bowl, combine the barely-warm potatoes with the finely chopped red onion and halved cherry tomatoes. Drizzle the dressing over the top, and gently toss to coat everything evenly—delicate folding is key to keep the potatoes intact. This is where the salad really begins to come alive with color and aroma!

Step 5: Add Herbs and Adjust

Fold in the fresh parsley and basil, letting their fragrance mingle with the warm vinaigrette. Taste the salad, and don’t hesitate to add another pinch of salt or a few cracks of pepper if you love bold flavors. The Balsamic Potato Salad is best if the flavors marinate together, so give it at least 30 minutes in the fridge or at room temperature before serving.

How to Serve Balsamic Potato Salad

Balsamic Potato Salad Garnishes

Fresh garnishes turn this salad into a feast for the eyes as well as the palate. A extra sprinkle of chopped parsley or torn basil over the top before serving adds vivid color and bursts of herbal aroma. For a little zip, consider a scattering of thinly sliced green onions or a dusting of cracked black pepper. If you want to elevate things further, a few shavings of parmesan or a handful of toasted pine nuts can really make your Balsamic Potato Salad pop!

Side Dishes

This salad is as versatile as it is flavorful. It pairs beautifully with grilled meats like steak or chicken, and is equally at home next to burgers or veggie skewers at a cookout. The tangy-sweet notes balance out smoky BBQ fare, and it also shines alongside lighter options like grilled shrimp or a simple green salad. Balsamic Potato Salad is the type of side dish that makes any main feel like a special occasion.

Creative Ways to Present

For potlucks or picnics, serve Balsamic Potato Salad in a wide, shallow bowl so all the vibrant colors can be seen. If you want something extra fun, try scooping it into lettuce cups or serving individual portions in small mason jars for a casual, portable touch. You can even turn leftovers into a stunning lunch salad with a handful of arugula or grilled vegetables tossed right in.

Make Ahead and Storage

Storing Leftovers

Balsamic Potato Salad actually gets better with a little time as the flavors meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the potatoes soak up too much dressing, just drizzle with a splash of balsamic and olive oil before serving to revive them.

Freezing

This dish is best enjoyed fresh, as freezing can alter the texture of both the potatoes and the fresh herbs. If you must freeze, do so before adding the herbs, then mix them in fresh after thawing and allow the salad to come to room temperature for the best texture and flavor.

Reheating

If you like your Balsamic Potato Salad warm, simply let it sit at room temperature for 20 to 30 minutes or gently reheat in a microwave-safe bowl in 30-second bursts until just warmed through. Avoid overheating, as this can make the potatoes mushy and the herbs lose their freshness.

FAQs

Can I use a different type of potato?

Absolutely! While baby potatoes shine in this recipe for their creamy texture and quick cooking, Yukon Gold or small red potatoes work beautifully as well. Just cut them into bite-sized pieces for even cooking and dressing coverage.

Is Balsamic Potato Salad gluten-free?

Yes, this salad is naturally gluten-free as long as your Dijon mustard is confirmed gluten-free. Always check individual labels if you’re cooking for someone with an allergy or sensitivity.

Can I make Balsamic Potato Salad ahead of time?

Definitely! In fact, making it a few hours or even a day in advance lets the flavors meld to perfection. Just wait to add the fresh herbs until right before serving to preserve their color and fragrance.

What’s the best way to make this vegan?

It’s simple! Swap the honey for maple syrup or agave, and double-check that your Dijon mustard is vegan. The salad’s flavors remain just as bright and delicious.

How do I keep the potatoes from getting mushy?

The trick is to simmer the potatoes just until fork-tender and then drain them immediately. Let them cool slightly before tossing with the dressing and other ingredients—this helps them stay intact and prevents sogginess.

Final Thoughts

Once you taste this bright, herby Balsamic Potato Salad, you’ll want to make it for every picnic, barbecue, and weeknight dinner. Its simple ingredients and bold flavors make it easily customizable and impossible to resist. Give it a try—I truly think you’ll love it just as much as I do!

Balsamic Potato Salad Recipe

★★★★★

4.9 from 13 reviews

Author: Lily
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A flavorful and colorful Balsamic Potato Salad recipe that combines tender baby potatoes with a tangy balsamic dressing, fresh herbs, and cherry tomatoes.

Instructions

Cook the Potatoes: Place halved baby potatoes in a large pot, cover with water, add salt, and boil until fork-tender.
Make the Dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a bowl.
Combine Ingredients: In a mixing bowl, toss cooled potatoes, red onion, and cherry tomatoes with the dressing.
Add Herbs: Mix in parsley and basil, adjust seasoning, and toss gently.
Serve: Enjoy warm or chilled after letting the flavors meld for at least 30 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling, Mixing
Cuisine: International