Description
A flavorful and colorful Balsamic Potato Salad recipe that combines tender baby potatoes with a tangy balsamic dressing, fresh herbs, and cherry tomatoes.
Ingredients
Scale
For the Salad:
- 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
For the Dressing:
- 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 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
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Potato Salad, Potato Salad, Side Dish, Vegetarian, Easy Recipe
