Balsamic Potato Salad with fresh herbs and vegetables in a bowl

Why make this recipe

Balsamic Potato Salad is a delightful dish that combines the earthiness of potatoes with the tangy sweetness of balsamic vinegar. It’s not only tasty but also very easy to prepare. Perfect for picnics, barbecues, or as a side dish for dinner, this recipe is versatile and can please almost any crowd. Plus, it’s a great way to enjoy fresh herbs and vegetables during the warm months!

How to make Balsamic Potato Salad

Ingredients

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

Directions

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.
Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before serving.

How to serve Balsamic Potato Salad

This salad can be served warm or cold. For a picnic or potluck, try serving it chilled. It pairs well with grilled meats and can be a refreshing side dish for any meal. You can also serve it in individual bowls or on a large platter with fresh herbs sprinkled on top for a festive look.

How to store Balsamic Potato Salad

To store leftovers, place the Balsamic Potato Salad in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. If the flavors deepen and change a bit after sitting, that’s normal and can be delicious! Just give it a good stir before serving again.

Tips to make Balsamic Potato Salad

Use fresh ingredients: Whenever possible, use fresh herbs and vegetables for the best flavor.
Taste as you go: Adjust the seasoning based on your preferences. Some may like it a bit sweeter, while others prefer more acidity.
Add textures: For an extra crunch, consider adding nuts or seeds, like walnuts or sunflower seeds.

Variation

You can change up this recipe by adding other vegetables like bell peppers, cucumbers, or even avocado. For a heartier salad, add protein such as grilled chicken, chickpeas, or feta cheese.

FAQs

1. Can I use different types of potatoes?
Yes, you can use other types of potatoes, but baby potatoes are great for this recipe as they cook evenly and have a creamy texture.

2. How can I make this salad vegan-friendly?
This recipe is already vegan, but if you want to, you can replace honey with maple syrup or agave nectar.

3. Is this salad suitable for meal prep?
Absolutely! It stores well in the refrigerator and can be made in advance for meal prep or gatherings. Just remember to keep the dressing separate until you’re ready to serve for the best texture.