Description
A delicious and tangy Balsamic Potato Salad that combines tender potatoes with a flavorful balsamic dressing.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, diced
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly before cutting them in half.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine the warm potatoes, red onion, and parsley.
- Pour the dressing over the potato mixture and toss gently to combine.
- Serve warm or at room temperature.
Notes
- For added flavor, consider adding crumbled feta cheese or cherry tomatoes.
- This salad can be made a day in advance and stored in the refrigerator.
- Adjust the sweetness of the dressing by adding more or less honey according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Potato Salad, Potato Salad Recipe, Healthy Salad