Description
Indulge in the delightful taste of Balsamic Potato Salad—a perfect blend of creamy baby potatoes, vibrant veggies, and a tangy-sweet balsamic dressing. This refreshing dish is not just a side; it’s a celebration of flavors that brings friends and family together. Ideal for summer picnics, backyard barbecues, or casual weeknight dinners, this salad is sure to impress with its beautiful colors and satisfying taste.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Potatoes: Place baby potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain and cool slightly.
- Prepare Vegetables: While the potatoes cook, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- Make Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Combine Ingredients: Cut cooled potatoes into halves or quarters. In a large mixing bowl, toss potatoes with fresh vegetables.
- Add Dressing & Toss: Pour dressing over the potato mixture and gently combine.
- Serve & Enjoy: Stir in fresh herbs and serve immediately or chill for 30 minutes before enjoying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg