15-Minute Balsamic Potato Salad Recipe | No-Mayo, Fresh & Flavorful Side Dish
This IRRESISTIBLE Balsamic Potato Salad is a bold, flavor-packed twist on the classic. Baby potatoes are tossed with juicy cherry tomatoes, red onion, fresh herbs, and a zesty balsamic vinaigrette for a light yet satisfying side dish. Ready in just 15 minutes, it’s perfect for picnics, barbecues, or weeknight dinners. No mayo, no fuss—just vibrant Mediterranean-inspired flavor in every bite.
Equipment
- Medium pot
- Mixing bowl
- Whisk
- Knife and cutting board
- Serving spoon
Ingredients
- 2 lbs baby potatoes (red or yellow)
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- ¼ cup olive oil
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Bold Tip: Use baby potatoes for quicker cooking and better texture.
Optional Add-Ins:
- Crumbled feta or goat cheese
- Roasted garlic or shallots
- Capers or olives
- Arugula or spinach
- Chopped sun-dried tomatoes
- Grilled chicken or chickpeas for added protein
Instructions
- Boil Potatoes Place baby potatoes in a pot of salted water. Boil for 10–12 minutes until fork-tender. Drain and let cool slightly.
- Make Dressing In a bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, salt, and pepper.
- Prep Veggies Slice red onion, halve cherry tomatoes, and chop parsley and basil.
- Toss Warm Potatoes Add warm potatoes to the dressing and toss gently to coat.Bold Tip: Toss potatoes while warm to absorb more flavor.
- Add Veggies & Herbs Mix in onion, tomatoes, and herbs. Toss again to combine.
- Season & Serve Adjust salt and pepper. Serve warm or chilled.
Notes
- Best served at room temperature.
- Store in an airtight container in the fridge for 3–4 days.
- Avoid freezing—potatoes lose texture.
- Use aged balsamic for richer flavor.
- Great with grilled meats or veggie mains.