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–+ servings
Balsamic Potato Salad

Balsamic Potato Salad That Will Brighten Your Picnic Spread

This Balsamic Potato Salad is a quick, gluten-free, and vegetarian recipe that elevates any picnic with vibrant flavors and delightful textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salads Recipes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds baby potatoes keep skins on for extra flavor
  • 1 medium red onion can substitute with green onions
  • 1 pint cherry tomatoes halved
  • 1 cup fresh parsley chopped; basil or cilantro can be used
  • 1/4 cup fresh basil can use dried basil if fresh isn't available
For the Dressing
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil avocado oil can be an alternative
  • 1 tablespoon Dijon mustard yellow mustard can be used
  • 1 tablespoon honey replace with maple syrup for vegan option
  • to taste salt
  • to taste pepper

Equipment

  • large pot
  • Mixing Bowl
  • spatula

Method
 

Preparation
  1. Wash the baby potatoes under cool running water and halve each potato for quicker cooking.
  2. Boil the potatoes in a large pot of salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
  3. In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey until smooth.
  4. Season the dressing with salt and pepper to taste.
  5. In a large mixing bowl, gently mix the cooled potatoes, chopped red onion, and halved cherry tomatoes without mashing them.
  6. Drizzle the balsamic dressing over and gently toss everything together.
  7. Fold in chopped parsley and basil, and adjust seasoning if necessary.
  8. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

This salad can be made a day in advance for best flavor. Store in an airtight container for up to three days.

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