Irresistible Balsamic Potato Salad
This delightful Balsamic Potato Salad combines tender baby potatoes with fresh veggies and a tangy dressing, creating a flavor-packed side dish perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 lbs baby potatoes
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup fresh basil, chopped
- 1/2 cup balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly and place them in a large pot with cold water and a generous pinch of salt.
- Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly before cutting into halves or quarters.
- While the potatoes are cooking, chop the cherry tomatoes and slice the red onion. Set aside.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper until well blended.
- In a large mixing bowl, combine the cooled potatoes, cherry tomatoes, red onion, and chopped basil. Drizzle with the balsamic dressing and mix gently until evenly coated.
- Allow the salad to sit for at least 30 minutes at room temperature or refrigerate for enhanced flavor.
- Transfer to a serving dish and garnish with additional basil leaves before enjoying.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg