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Irresistible Balsamic Potato Salad

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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.

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

  1. Place halved potatoes in a large pot and cover with cold water.
  2. Bring to a boil and cook for 12–15 minutes until fork-tender.
  3. Drain the potatoes and let cool slightly.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.
  5. Transfer warm potatoes to a large bowl and pour the dressing over them, tossing gently to coat.
  6. Stir in red onion and fresh parsley.
  7. Sprinkle feta cheese and toasted nuts on top if desired.
  8. 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

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