Name: balsamic potato salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Unknown
Ingredients: 2 pounds baby potatoes, halved; 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; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 1 tablespoon Dijon mustard; 1 teaspoon honey; Salt and pepper to taste

Jump to Recipe·5.2 from 18 reviews

This balsamic potato salad is a genuine crowd-pleaser that never fails to brighten any table. With tender baby potatoes, juicy cherry tomatoes, and a bold, tangy balsamic vinaigrette, each bite is a celebration of flavors and textures. Fresh basil and parsley weave in an herby sparkle, making this dish equal parts comforting and fresh. Whether you serve it warm or chilled, you’ll be reaching for seconds—and so will everyone else. Trust me, this is the kind of salad that makes you savor every forkful.

balsamic potato salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this balsamic potato salad stand out is just how simple yet purpose-driven the ingredient list is. Every element does its part, adding flavor, color, and a perfect contrast of textures that bring the whole dish to life.

Baby potatoes: These petite potatoes become creamy and tender after boiling, soaking up the dressing beautifully.
Balsamic vinegar: Adds a signature tang and subtle sweetness that’s the backbone of the salad’s distinctive flavor.
Olive oil: Gives the dressing its velvety body and binds all the flavors together.
Dijon mustard: Adds mild heat and depth, bringing balance to the zingy vinaigrette.
Honey: Just a touch is all you need to round out the acidity and add complexity to the dressing.
Salt and pepper: Essential for amplifying all the fresh flavors and keeping things vibrant.
Red onion: Offers a sharp, slightly sweet crunch that complements the potatoes perfectly.
Cherry tomatoes: Their burst of juiciness and color livens up the salad in every bite.
Fresh parsley: Earthy and bright, parsley adds a layer of freshness that wakes up the palate.
Fresh basil: This herb gives a fragrant, slightly peppery note that makes the salad unmistakably summery.

How to Make balsamic potato salad

Step 1: Cook the Potatoes

Start by placing your halved baby potatoes in a large pot. Cover them with cold water and add a generous pinch of salt—this is your chance to season the spuds from the inside out. Bring everything to a boil over medium-high heat, then reduce to a simmer. Let the potatoes cook for about 15 to 20 minutes, or until they’re perfectly fork-tender without falling apart. Drain them well, and set aside to cool while you prep the next steps.

Step 2: Whisk the Balsamic Dressing

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until it’s smooth and glossy. This tangy, rich dressing will coat every corner of the potatoes, infusing them with lots of flavor. Take a tiny taste, and tweak the seasoning if you think it needs a touch more salt or sweetness.

Step 3: Combine Potatoes and Fresh Veggies

Once the potatoes have cooled, toss them in a large mixing bowl with the finely chopped red onion and halved cherry tomatoes. These fresh veggies bring a nice contrast—think mellow potato meets punchy onion and juicy tomato. The color combination alone makes this step a little moment of kitchen joy!

Step 4: Dress and Toss

Pour your balsamic dressing all over the potato mixture, and gently toss to coat. Be gentle here—baby potatoes are delicate, and you want them to hold together while soaking up all that vinaigrette. The salad will start smelling incredible already!

Step 5: Add Fresh Herbs and Chill

Now’s the time to fold in the freshly chopped parsley and basil. They’ll infuse the salad with lift and freshness right at the end. Taste and add more salt and pepper if you’d like. For best results, let the salad chill for at least 30 minutes—this melds the flavors and makes it even more delicious.

How to Serve balsamic potato salad

Garnishes

Scatter extra chopped fresh parsley or basil on top for an inviting pop of green. If you’re feeling fancy, a quick twist of cracked black pepper or a sprinkle of flaky sea salt just before serving adds a lovely finish. Sometimes I even add a few extra halved cherry tomatoes for a little extra color and freshness.

Side Dishes

This balsamic potato salad pairs beautifully with anything from grilled veggie skewers to roasted salmon or your favorite picnic sandwiches. Its tangy brightness cuts through richer dishes and can balance out spiced or smoky mains—imagine it on your summer barbecue spread or alongside a cozy plant-based casserole.

Creative Ways to Present

For a dinner party, serve your balsamic potato salad on a big platter lined with crisp lettuce leaves, or spoon it into individual jars for a fun, portable picnic side. If you’re making it ahead, layer the components in a clear trifle dish for a show-stopping, colorful centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover balsamic potato salad keeps really well in the fridge. Just store it in an airtight container, and it will stay fresh and tasty for up to 3 days. The flavors deepen as it sits, actually intensifying the deliciousness on day two!

Freezing

It’s best to avoid freezing this salad, as potatoes tend to change texture in the freezer and can become mealy once thawed. For optimal taste and presentation, enjoy this dish freshly made or within a few days of preparation.

Reheating

If you prefer your balsamic potato salad slightly warm, gently reheat it in the microwave for 20 to 30 seconds, just until it’s no longer cold. Alternatively, let it come to room temperature on the counter before serving—either way, try not to overheat, as this can dull the freshness of the herbs.

FAQs

Can I use a different type of potato?

Absolutely! While baby potatoes are ideal for their creamy bite and ease of preparation, you can swap in Yukon Gold or red potatoes—just cut them into similar bite-sized pieces for even cooking.

Is this salad vegan-friendly?

The only non-vegan ingredient is honey. You can replace it with maple syrup or agave nectar, keeping the dressing perfectly silky and sweet without compromising on flavor.

Can I make balsamic potato salad ahead of time?

Yes! In fact, letting the salad sit for a few hours (or even overnight) enhances the flavors. Just add the fresh herbs right before serving to keep them bright and lively.

What protein pairs well with balsamic potato salad?

Grilled chicken, seared tofu, or flaky salmon all make fantastic partners. The salad’s zingy, herby notes complement just about any main you can think of, making it a super versatile side.

How can I add extra crunch?

Try tossing in some toasted walnuts or pine nuts just before serving for a little crunch and nutty flavor. Sliced radishes or diced cucumber are also great fresh, crispy add-ins.

Final Thoughts

If you’re craving something equal parts hearty and refreshing, this balsamic potato salad is the answer. It’s simple to prepare, beautiful to look at, and full of flavor from the very first bite. I can’t wait for you to give it a try—don’t be surprised if it becomes your new go-to salad year-round!