I make this Irresistible Balsamic Potato Salad when I want a bold, tangy twist on the classic version. Tender potatoes are tossed in a rich balsamic dressing with fresh herbs and crisp vegetables for a vibrant and flavorful side dish.
Why You’ll Love This Recipe
I love how the balsamic vinegar adds depth and brightness without making the salad heavy. It feels lighter than traditional mayo-based potato salads, yet still satisfying and hearty. The fresh herbs and crunchy add-ins bring texture and freshness that make every bite interesting. It’s perfect for barbecues, picnics, or as a side for weeknight dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 pounds baby potatoes, halved
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3 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup red onion, finely chopped
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1/4 cup chopped fresh parsley
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1/4 cup crumbled feta cheese (optional)
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Optional: 1/4 cup toasted pine nuts or walnuts
Directions
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I place the halved potatoes in a large pot and cover them with cold water.
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I bring the water to a boil and cook the potatoes for about 12–15 minutes until fork-tender.
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I drain the potatoes and let them cool slightly.
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In a small bowl, I whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.
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I transfer the warm potatoes to a large bowl and pour the dressing over them, tossing gently to coat.
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I stir in the red onion and fresh parsley.
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I sprinkle feta cheese and toasted nuts on top if I like extra flavor and texture.
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I let the salad sit for at least 20 minutes before serving to allow the flavors to blend.
Servings and timing
This recipe serves about 6 people.
I usually spend around 15 minutes preparing the ingredients and 15 minutes cooking the potatoes, plus 20 minutes resting time. In total, it’s ready in about 50 minutes.
Variations
I sometimes add halved cherry tomatoes for a burst of freshness. If I want more crunch, I mix in diced celery. I also enjoy using fresh basil instead of parsley for a slightly different herbal flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
Since it’s best served at room temperature or chilled, I don’t reheat it. I simply toss it again before serving and adjust seasoning if needed.
FAQs
Can I make this ahead of time?
Yes, I often prepare it a day in advance. The flavors deepen as it rests in the refrigerator.
What type of potatoes work best?
I prefer baby potatoes or Yukon Gold because they hold their shape well.
Is this salad served warm or cold?
I enjoy it slightly warm or at room temperature, but it also tastes great chilled.
Can I make it dairy-free?
Yes, I simply omit the feta cheese.
How do I keep the potatoes from becoming mushy?
I avoid overcooking them and drain them as soon as they are fork-tender.
Conclusion
I love how this Irresistible Balsamic Potato Salad delivers bold flavor with a light, tangy dressing. It’s fresh, satisfying, and a perfect alternative to traditional creamy potato salads whenever I want something a little different.
PrintIrresistible Balsamic Potato Salad
Tender baby potatoes tossed in a bold balsamic dressing with fresh herbs and crisp vegetables for a light yet satisfying twist on classic potato salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pine nuts or walnuts (optional)
Instructions
- Place halved potatoes in a large pot and cover with cold water.
- Bring to a boil and cook for 12–15 minutes until fork-tender.
- Drain the potatoes and let cool slightly.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.
- Transfer warm potatoes to a large bowl and pour the dressing over them, tossing gently to coat.
- Stir in red onion and fresh parsley.
- Sprinkle feta cheese and toasted nuts on top if desired.
- Let the salad rest for at least 20 minutes before serving to allow flavors to blend.
Notes
- Add halved cherry tomatoes for extra freshness.
- Mix in diced celery for additional crunch.
- Substitute fresh basil for parsley for a different herbal flavor.
- Prepare a day in advance for deeper flavor.
- Avoid overcooking potatoes to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg
