Description
A vibrant and delicious potato salad featuring baby potatoes, cherry tomatoes, and a tangy balsamic vinaigrette, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Begin by placing the halved baby potatoes in a large pot. Cover them with cold water and add a generous pinch of salt.
- Bring the pot to a boil over medium-high heat.
- Reduce the heat to let them simmer gently for 15-20 minutes or until fork-tender.
- Drain the potatoes in a colander and let them cool for a few moments.
- Whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and season with salt and pepper in a small bowl.
- Combine the cooled potatoes, chopped red onion, and halved cherry tomatoes in a large mixing bowl.
- Drizzle the dressing over the mixture and gently toss everything together.
- Fold in the fresh parsley and basil, adjusting seasoning as needed.
- Allow the salad to rest for at least 30 minutes before serving.
Notes
This salad can be made a day in advance; stir in fresh herbs before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, balsamic salad, picnic salad, summer salad