Description
A vibrant and flavorful potato salad with baby potatoes, balsamic vinegar, and fresh herbs, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 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
Instructions
- Place the halved baby potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a gentle boil over medium-high heat. Reduce the heat and let it simmer for about 15-20 minutes until the potatoes are fork-tender.
- Drain the potatoes and set them aside to cool.
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled potatoes, red onion, and cherry tomatoes. Pour the dressing over the mixture and gently toss to coat.
- Fold in the parsley and basil, adjusting seasoning with additional salt and pepper if needed.
- Let it sit for at least 30 minutes before serving to allow the flavors to meld. Serve warm or chilled.
Notes
This potato salad is even better the next day. Consider using sweet potatoes or adding other veggies for customization.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg