Description
Balsamic Potato Salad is a vibrant and refreshing dish that perfectly balances the earthy flavors of baby potatoes with the tangy sweetness of balsamic vinegar. Ideal for summer picnics or holiday dinners, this easy-to-make salad is packed with colorful veggies and fresh herbs, making it a crowd-pleaser at any gathering. Enjoy it as a delightful side or even as a stand-alone dish, bursting with flavor that will have everyone coming back for more.
Ingredients
Scale
- 1 lb baby potatoes
- 1/4 cup balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil or parsley, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
Instructions
- Cook the baby potatoes in boiling water for 15-20 minutes until tender. Drain and let cool slightly before cutting them in half or quarters.
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, salt, and pepper.
- In a large mixing bowl, combine cooled potatoes, chopped herbs, red onion slices, and halved cherry tomatoes. Pour dressing over the top and gently toss until evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg