Balsamic Potato Salad
This Balsamic Potato Salad is a fresh and flavorful dish that combines the earthy taste of baby potatoes with a tangy balsamic dressing.
Equipment
- Pot
- Mixing bowl
Ingredients
For the Salad
- 2 pounds baby potatoes halved
For the Dressing
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
For the Salad Mix
- ½ cup red onion finely chopped
- ½ cup cherry tomatoes halved
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
Instructions
- Boil the baby potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Add cooled potatoes, red onion, cherry tomatoes, parsley, and basil to the bowl. Toss gently to coat.
- Serve immediately or chill in the refrigerator for an hour before serving.
Notes
This salad tastes even better after chilling, allowing the flavors to meld together.