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Balsamic Potato Salad with fresh herbs and dressing in a bowl

Balsamic Potato Salad

A vibrant and flavorful potato salad featuring a tangy balsamic dressing and fresh vegetables, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds baby potatoes, halved Use fresh baby potatoes for best results.
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved Use ripe cherry tomatoes for sweetness.
  • 1/4 cup fresh parsley, chopped Use fresh parsley for better flavor.
  • 1/4 cup fresh basil, chopped Fresh basil elevates the dish's taste.
For the Dressing
  • 1/4 cup balsamic vinegar Choose high-quality balsamic vinegar.
  • 1/4 cup olive oil Good quality olive oil adds flavor.
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey Adjust sweetness to taste.
  • to taste Salt and pepper Season according to preference.

Method
 

Cooking the Potatoes
  1. In a large pot, add the halved baby potatoes and cover them with cold water. Add a generous pinch of salt and bring to a boil.
  2. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, until fork-tender.
  3. Drain the potatoes and set them aside to cool.
Preparing the Dressing
  1. In a separate bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
Combining the Salad
  1. In a large mixing bowl, combine the cooled potatoes, red onion, and cherry tomatoes.
  2. Pour the dressing over the potato mixture and gently toss to combine.
  3. Fold in the fresh parsley and basil. Adjust seasoning with salt and pepper if necessary.
  4. Allow the salad to sit for at least 30 minutes to let the flavors meld before serving.

Notes

Serve the salad either warm or chilled. It can be stored in the refrigerator for up to three days.