Balsamic Potato Salad Recipe
Introduction
This Balsamic Potato Salad is a simple yet flavorful side dish perfect for any meal. Featuring tender potatoes tossed in a tangy balsamic vinaigrette with fresh herbs, it’s a refreshing twist on a classic salad.
Ingredients
- 2 pounds potatoes (Yukon Gold or red potatoes work well)
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons mixed fresh herbs (such as parsley, basil, and chives), chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Wash and cut the potatoes into bite-sized pieces. You can either roast them in a 400°F oven for 25-30 minutes until tender and golden, or boil them in salted water for about 15 minutes until fork-tender. Drain and let cool slightly.
- Step 2: In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing. Add the warm potatoes and chopped herbs, then gently toss to coat everything evenly. Adjust seasoning if needed and serve warm or at room temperature.
Tips & Variations
- For an added crunch, sprinkle toasted pine nuts or chopped walnuts over the salad before serving.
- Use red wine vinegar in place of balsamic vinegar for a lighter tang.
- Add thinly sliced red onions or whole garlic cloves roasted with the potatoes for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it rests. Reheat gently in the microwave or enjoy cold as a refreshing salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made a few hours ahead or the day before. Just toss the potatoes with the dressing before serving to keep them from becoming soggy.
What type of potatoes are best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well after cooking, making them ideal for potato salad.
PrintBalsamic Potato Salad Recipe
A tangy and fresh Balsamic Potato Salad featuring tender roasted potatoes tossed with a flavorful balsamic vinegar dressing and fragrant herbs, perfect for a light side dish or picnic accompaniment.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 pounds baby potatoes or Yukon Gold potatoes, halved or quartered
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard (optional)
- Salt, to taste
- Black pepper, to taste
Herbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
Instructions
- Prepare Potatoes: Preheat your oven to 425°F (220°C) if roasting. Wash and halve or quarter the potatoes ensuring they are roughly the same size for even cooking.
- Cook Potatoes: Roast the potatoes by tossing them in a little olive oil and spreading them evenly on a baking sheet. Roast for about 25-30 minutes until crisp and golden, flipping halfway through. Alternatively, boil the potatoes in salted water for 15-20 minutes until tender but firm, then drain well.
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard (if using), salt, and pepper until well combined and emulsified.
- Toss Salad: Place the cooked potatoes in a large bowl and pour the dressing over them. Toss gently to coat all the potatoes evenly.
- Add Herbs and Serve: Sprinkle the fresh chopped herbs over the salad and give a final gentle toss. Serve warm or at room temperature for best flavor.
Notes
- Use baby potatoes for quicker roasting and nice bite-sized pieces.
- The Dijon mustard in the dressing helps emulsify and adds a subtle tang but can be omitted for a simpler dressing.
- This salad tastes great warm or cold and can be prepared in advance.
- For extra flavor, add thinly sliced red onions or roasted garlic.
- Adjust balsamic vinegar quantity to taste for more or less acidity.
Keywords: Balsamic Potato Salad, roasted potatoes, potato salad recipe, balsamic vinegar dressing, herb potato salad
