Balsamic Potato Salad

If you’re looking for a delightful side dish that’s both refreshing and packed with flavor, you’ve come to the right place! This Balsamic Potato Salad is one of my all-time favorites. It’s the perfect blend of tender baby potatoes, vibrant cherry tomatoes, and a tangy balsamic dressing that brings everything together beautifully. Whether you’re serving it at a family barbecue or just whipping up a quick meal on a busy weeknight, this salad never fails to impress.

What I love most about this recipe is how simple it is. With just a handful of wholesome ingredients, you can create something truly delicious. It’s great for meal prep too—make it ahead of time, and it only gets better as it sits in the fridge!

Why You’ll Love This Recipe

• Quick and Easy: This Balsamic Potato Salad comes together in just 35 minutes, making it perfect for those busy evenings.
• Family-Friendly: Kids love the colorful veggies and tasty dressing, so it’s sure to be a hit at your dinner table.
• Make-Ahead Convenience: Prepare it in advance for gatherings or meal prep. The flavors meld beautifully after sitting for a bit.
• Versatile Ingredients: You can easily customize the salad with whatever fresh herbs or veggies you have on hand.
• Delicious Flavor: The combination of balsamic vinegar and honey gives this salad an unforgettable taste that will have everyone coming back for seconds!

Ingredients You’ll Need

For this Balsamic Potato Salad, you only need simple, wholesome ingredients that pack a punch of flavor. Here’s what you’ll need:

For the Salad

• 2 pounds baby potatoes, halved
• 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

For the Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Variations

This recipe is wonderfully flexible! Feel free to make it your own with these easy variations:

• Add crunch: Toss in some diced cucumbers or bell peppers for extra texture.
• Add protein: Include chickpeas or cooked quinoa to turn this salad into a heartier meal.
• Switch up the herbs: Try using fresh dill or cilantro instead of parsley and basil for a different flavor profile.
• Make it spicy: Add some diced jalapeños or a sprinkle of red pepper flakes for a kick!

How to Make Balsamic Potato Salad

Step 1: Cook the Potatoes

Start by placing the halved baby potatoes in a large pot and covering them with cold water. Adding salt at this stage helps season the potatoes as they cook. Bring everything to a boil over medium-high heat, then reduce the heat and let them simmer until fork-tender—about 15-20 minutes. Draining them once cooked allows us to cool them down before mixing with other ingredients.

Step 2: Prepare the Dressing

While your potatoes are cooling, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl. This step is crucial because it creates that lovely tangy flavor that complements our potatoes perfectly.

Step 3: Combine Ingredients

In a large mixing bowl, combine your cooled potatoes with chopped red onion and cherry tomatoes. Pour the dressing over the top and gently toss everything together. Make sure each potato is coated; it’s where all that yummy flavor lives!

Step 4: Add Fresh Herbs

Now it’s time to fold in those vibrant herbs—parsley and basil! They add freshness that brightens up our salad. Give everything another gentle toss and adjust seasoning if needed.

Step 5: Serve It Up!

This Balsamic Potato Salad can be served warm or chilled. I recommend letting it sit for at least 30 minutes before serving so that all those flavors mingle wonderfully together. Enjoy every bite!

Pro Tips for Making Balsamic Potato Salad

Creating the perfect Balsamic Potato Salad is all about attention to detail and a touch of creativity! Here are some pro tips to help you elevate your dish:

• Choose the right potatoes: Opt for waxy baby potatoes for this salad. They hold their shape well when cooked and provide a lovely creamy texture that pairs perfectly with the tangy dressing.
• Cool your potatoes properly: Allowing your potatoes to cool completely after cooking enhances their ability to absorb the dressing, ensuring every bite is bursting with flavor.
• Adjust the dressing to taste: Don’t hesitate to tweak the vinegar and oil ratio according to your preference. If you love a bolder flavor, add a splash more balsamic vinegar!
• Experiment with herbs: While parsley and basil are classic choices, feel free to add other herbs like dill or chives for a unique twist that can brighten the overall flavor profile.
• Make it ahead of time: This salad tastes even better after resting in the fridge for a few hours or overnight. Preparing it in advance allows the flavors to meld beautifully!

How to Serve Balsamic Potato Salad

Balsamic Potato Salad is not just delicious; it’s also visually appealing. Presenting it well can turn this dish into a star at your table. Here are some ideas on how to serve it:

Garnishes

• Chopped walnuts or pecans: A sprinkle of chopped nuts adds a delightful crunch and an extra layer of flavor.
• Crumbled feta or goat cheese alternative: For a creamy touch, try using plant-based cheese alternatives that mimic feta or goat cheese.

Side Dishes

• Grilled Vegetables: A colorful medley of grilled zucchini, bell peppers, and asparagus pairs beautifully with the potato salad, adding smokiness and vibrant colors.
• Quinoa Salad: A light quinoa salad with cucumbers, tomatoes, and lemon dressing complements the richness of the potatoes while adding protein.
• Roasted Chickpeas: Crunchy roasted chickpeas seasoned with spices make for an exciting side that provides texture contrast and additional nutrition.
• Mixed Green Salad: A simple mixed green salad dressed lightly in vinaigrette offers freshness that balances the heartiness of the potato salad.

With these serving suggestions and pro tips, your Balsamic Potato Salad will not only be a hit at any gathering but also something you’ll want to make time and again! Enjoy!

Make Ahead and Storage

This Balsamic Potato Salad is perfect for meal prep, making it a great addition to your weekly menu. You can prepare it ahead of time and enjoy the delightful flavors throughout the week.

Storing Leftovers

• Allow the salad to cool completely before storing.
• Transfer leftovers to an airtight container.
• Refrigerate for up to 3 days for optimal freshness.

Freezing

• This salad is best enjoyed fresh but can be frozen if needed.
• Place the salad in a freezer-safe container, leaving some space for expansion.
• Freeze for up to 2 months. Thaw in the refrigerator before serving.

Reheating

• For best results, reheat gently on the stovetop over low heat, adding a splash of water or olive oil if needed.
• You can also enjoy it cold straight from the fridge, as the flavors develop beautifully over time.

FAQs

Here are some common questions about making this Balsamic Potato Salad.

Can I use other types of potatoes for Balsamic Potato Salad?

Yes, you can substitute baby potatoes with Yukon Gold or red potatoes. Just ensure they are cut into similar sizes for even cooking.

How long does Balsamic Potato Salad last in the fridge?

When stored properly in an airtight container, Balsamic Potato Salad can last up to 3 days in the refrigerator.

Can I make Balsamic Potato Salad without Dijon mustard?

Absolutely! If you prefer a milder flavor, you can omit the Dijon mustard or substitute it with a bit of mayonnaise or your favorite mustard variety.

What other herbs can I add to my Balsamic Potato Salad?

Feel free to experiment with herbs like dill, chives, or cilantro for a different flavor profile. Fresh herbs really elevate this salad!

Final Thoughts

I hope this Balsamic Potato Salad becomes a delightful staple in your kitchen! It’s not only simple and tasty but also versatile enough for any occasion. Enjoy making this dish and sharing it with friends and family. Happy cooking!