Description
A refreshing and flavorful dish that’s sure to impress at any gathering.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup finely chopped red onion
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
Instructions
- Start by bringing a generous pot of water to a rolling boil. Add a good pinch of salt to the water, as this will enhance the flavor of the baby potatoes. Gently drop in the halved potatoes and let them cook until they are tender enough to pierce with a fork, which usually takes about 15 to 20 minutes. Once cooked, carefully drain the potatoes using a colander and allow them to cool at room temperature.
- While the potatoes are cooling, grab a small mixing bowl. Here, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and freshly ground pepper. The vinegar and oil should emulsify, creating a rich, cohesive dressing.
- In a large mixing bowl, add the cooled potatoes, finely chopped red onion, and halved cherry tomatoes. Drizzle the freshly-made balsamic dressing over the mixture. Using a spatula, gently toss the ingredients together until the potatoes are evenly coated, being careful not to break them apart.
- Next, it’s time to fold in the chopped parsley and basil. These herbs not only provide a beautiful finish but also bring a fresh, fragrant aroma to the dish.
- Lastly, let your Balsamic Potato Salad sit for about 30 minutes, either at room temperature or in the fridge. This step is essential as it allows the flavors to develop further.
Notes
This salad is a fantastic make-ahead dish. Just prepare everything and let it sit in the fridge for the best flavor clarity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
Nutrition
- Calories: 220 kcal
- Sodium: 50 mg
- Protein: 3 g