Balsamic Potato Salad
This Balsamic Potato Salad features tender baby potatoes tossed in a flavorful balsamic dressing.
Equipment
- Pot
- Mixing bowl
Ingredients
For the Salad
- 2 pounds baby potatoes halved
For the Dressing
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- to taste Salt and pepper
For the Salad Mix
- ½ cup red onion finely chopped
- ½ cup cherry tomatoes halved
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a mixing 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 to coat.
Notes
You can serve this salad warm or cold. Feel free to add other vegetables or proteins for variation.