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–+ servings

Balsamic Potato Salad

A refreshing and tangy potato salad dressed with balsamic vinaigrette, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds baby potatoes halved
Dressing
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh basil chopped

Method
 

Cook Potatoes
  1. Place the halved baby potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
  2. Drain the potatoes in a colander and let them cool for a few minutes.
Make Dressing
  1. In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.
Combine Salad
  1. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, and basil.
  2. Pour the dressing over the salad and gently toss to combine.
  3. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gFiber: 4gSugar: 2g

Notes

This salad can be made a day in advance. Just keep it refrigerated until serving.

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