Tangy Balsamic Potato Salad

This balsamic potato salad transforms the classic American picnic side into a Mediterranean-inspired delight that pairs perfectly with grilled meats or stands proudly on its own. The tangy balsamic vinegar creates a sophisticated flavor profile that elevates humble potatoes into something truly special.

I first created this recipe when hosting an outdoor dinner party where I needed something that could sit out comfortably in summer heat. The balsamic vinegar not only adds incredible flavor but also preserves the salad beautifully, making it a staple for my warm-weather entertaining.

Ingredients

• Baby potatoes Their thin skins and creamy texture make them perfect for potato salad, no peeling required
• Balsamic vinegar Choose a good quality bottle for its complex sweetness and acidity
• Olive oil Use extra virgin for the best flavor profile
• Dijon mustard Adds tanginess and helps emulsify the dressing
• Honey Balances the acidity with a touch of natural sweetness
• Red onion Provides a sharp bite that mellows when mixed with the dressing
• Cherry tomatoes Their sweet juiciness creates little pops of flavor throughout
• Fresh herbs Parsley and basil add brightness and color that dried herbs simply cannot match

Step-by-Step Instructions

Boil the potatoes

Place halved baby potatoes in a large pot with cold water and a generous pinch of salt. Starting with cold water ensures even cooking. Bring to a boil over medium high heat, then reduce to a simmer for 15-20 minutes. Test for doneness by inserting a fork the potatoes should be tender but not falling apart. Drain thoroughly and allow to cool slightly.

Prepare the dressing

In a small bowl, whisk the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until fully emulsified. The mustard helps bind the oil and vinegar together, creating a silky texture that clings beautifully to the potatoes. Taste and adjust seasonings as needed the dressing should be tangy but balanced.

Combine ingredients

In a large mixing bowl, gently toss the slightly cooled potatoes with red onion and halved cherry tomatoes. Pour the dressing over while the potatoes are still warm this allows them to absorb more flavor. Fold everything together carefully to avoid breaking the potatoes.

Finish with herbs

Add the freshly chopped parsley and basil just before serving to preserve their vibrant color and aroma. Gently fold them through the salad, taking care not to crush the potatoes. Taste again and adjust seasonings if necessary.

Bookmark

The balsamic vinegar is truly the star ingredient in this recipe. I discovered its transformative power years ago when trying to revitalize leftover plain boiled potatoes. What started as a kitchen experiment has become one of my most requested dishes, proving that sometimes the simplest additions create the most memorable flavors.

Make-Ahead Tips

This potato salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. If making ahead, consider reserving a small portion of the fresh herbs to sprinkle on top just before serving for a pop of color and freshness. Allow the salad to come to room temperature for about 20 minutes before serving for the fullest flavor experience.

Ingredient Substitutions

For a vegan version, simply replace the honey with maple syrup or agave nectar. The Dijon mustard can be swapped for whole grain mustard if you prefer more texture in your dressing. If you do not have fresh herbs on hand, dried herbs will work in a pinch use one third the amount called for in the recipe. For a more colorful presentation, try using multicolored baby potatoes that include purple and red varieties alongside the traditional yellow.

Serving Suggestions

This versatile salad pairs beautifully with grilled chicken, steak, or fish for a complete meal. For a vegetarian feast, serve alongside grilled halloumi cheese and a fresh green salad. The balsamic dressing also makes it a natural companion to Italian-inspired main dishes. For casual gatherings, I love serving it alongside crusty bread and a selection of cheeses for an elevated picnic experience.

Recipe FAQs

→ Can I make this balsamic potato salad ahead of time?

Yes! This salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. Just bring it to room temperature before serving for the best flavor.

→ What type of potatoes work best for this salad?

Baby potatoes or new potatoes are ideal because they hold their shape well after cooking and have a creamy texture. Red or yellow baby potatoes are excellent choices, but you could substitute with fingerling potatoes if needed.

→ Can I substitute the fresh herbs with dried ones?

While fresh herbs provide the best flavor and texture, you can use dried herbs in a pinch. Use about one-third the amount called for in the recipe (1-2 teaspoons each of dried parsley and basil instead of 1/4 cup fresh).

→ Is this potato salad served hot or cold?

This versatile dish can be served either way. It's delicious warm, at room temperature, or chilled from the refrigerator. Many people prefer it after it's had at least 30 minutes to rest so the flavors can develop.

→ How can I make this potato salad vegan?

This salad is almost vegan as written - simply substitute the honey with maple syrup or agave nectar for a completely plant-based version that maintains the same sweet-tangy balance in the dressing.

→ How long will this potato salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this balsamic potato salad will keep well for 3-4 days. The flavors may intensify over time, which many people enjoy.