Description
A refreshing Balsamic Potato Salad featuring baby potatoes, fresh herbs, and a tangy dressing that evokes nostalgic summer picnics.
Ingredients
- 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
- Begin by placing the halved baby potatoes in a large pot filled with cold water. Add a generous pinch of salt and bring it to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain them and let them cool completely.
- While waiting for the potatoes, prepare the dressing in a small bowl. Whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well-blended.
- 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 all the ingredients evenly.
- Fold in the fresh parsley and basil, adjusting the seasoning with additional salt and pepper if necessary. Serve the salad warm or chilled, allowing the flavors to meld for at least 30 minutes before enjoying.
Notes
Allow the salad to sit for at least 30 minutes before serving to enhance the flavors. Pair with grilled meats or serve as a standalone dish.
