Description
A refreshing balsamic potato salad with vibrant flavors.
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
- Boil the baby potatoes until tender, about 15 minutes.
- Drain and let the potatoes cool.
- In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Add the cooled potatoes, red onion, cherry tomatoes, parsley, and basil to the bowl.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Adjust seasoning to taste.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Balsamic Potato Salad, salad, potatoes, balsamic vinegar