Description
Balsamic Potato Salad is a vibrant dish that elevates any meal with its tangy balsamic dressing and tender baby potatoes. Perfect for summer barbecues or cozy family dinners, this salad promises an explosion of flavors that will have everyone coming back for more. With the delightful combination of fresh herbs, cherry tomatoes, and a touch of feta, it’s not just a side dish—it’s a culinary celebration that will impress your guests!
Ingredients
Scale
- 1 lb baby potatoes
- 1/4 cup balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh parsley (chopped)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup feta cheese (optional)
Instructions
- Wash baby potatoes under cold water. Halve any larger ones.
- Boil potatoes in salted water over medium heat until fork-tender (15-20 minutes). Drain and let cool slightly.
- Whisk together balsamic vinegar and olive oil in a bowl.
- In a mixing bowl, combine cooled potatoes, cherry tomatoes, red onion, and parsley.
- Pour dressing over the mixture and toss gently to coat all ingredients.
- Season with salt and pepper to taste. Serve warm or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg