Description
A refreshing and flavorful balsamic potato salad that combines tender baby potatoes with a tangy balsamic dressing, perfect as a side dish for any meal.
Ingredients
Potato Salad:
- 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
Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook Potatoes: Place halved baby potatoes in a pot, cover with water, add salt, and boil until fork-tender.
- Make Dressing: Whisk balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a bowl.
- Combine Ingredients: Mix cooled potatoes, red onion, cherry tomatoes, add dressing, and toss gently.
- Add Herbs: Fold in parsley and basil, adjust seasoning with salt and pepper.
- Serve: Serve warm or chilled; let flavors meld for at least 30 minutes before serving.
Notes
- For best taste, serve chilled after letting it sit for at least 30 minutes.
- Feel free to add other vegetables or herbs as per your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
