Balsamic Potato Salad (Printable Version)
Tender baby potatoes in tangy balsamic dressing with fresh herbs, red onion, and cherry tomatoes - perfect for any gathering!
# Ingredients:
→ Main Ingredients
01 -
2 pounds baby potatoes, halved
02 -
1/2 cup red onion, finely chopped
03 -
1/2 cup cherry tomatoes, halved
04 -
1/4 cup fresh parsley, chopped
05 -
1/4 cup fresh basil, chopped
→ Dressing
06 -
1/4 cup balsamic vinegar
07 -
1/4 cup olive oil
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon honey
10 -
Salt and pepper to taste
# Steps:
01 -
Place the halved baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
02 -
Once boiling, reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
03 -
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined to make the dressing.
04 -
In a large mixing bowl, combine the cooled potatoes, red onion, and cherry tomatoes. Pour the dressing over the potato mixture and gently toss to coat.
05 -
Fold in the fresh parsley and basil, adjusting seasoning with additional salt and pepper if needed.
06 -
Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before serving.
# Notes:
01 -
This salad can be prepared up to a day in advance and refrigerated to enhance the flavors.