Irresistible Balsamic Potato Salad – Quick, Tangy & Delicious
Make a fresh and flavorful Balsamic Potato Salad in just 15 minutes! Tender potatoes tossed in a tangy balsamic vinaigrette with herbs and seasoning make this side dish perfect for BBQs, potlucks, or weeknight dinners. Quick, easy, and absolutely irresistible!
Equipment
- Medium pot
- Mixing bowl
- Whisk
- Knife and cutting board
- Strainer or colander
- Serving spoon or spatula
Ingredients
- 1½ lbs baby potatoes (Yukon Gold or fingerlings)
- ¼ cup balsamic vinegar (high-quality)
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- ½ cup chopped red onion
- ½ cup cherry tomatoes, halved
- ½ cup chopped bell peppers
- ¼ cup chopped fresh herbs (parsley, basil, or dill)
Instructions
- Boil Potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (10–12 minutes). Drain and let cool slightly.
- Make Dressing: While potatoes cook, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper.
- Prep Veggies: Chop red onion, cherry tomatoes, bell peppers, and herbs.
- Combine: Halve or quarter cooled potatoes. Toss gently with dressing, veggies, and herbs.
- Serve or Chill: Serve warm or refrigerate for 30+ minutes for a chilled version.
Notes
- Don’t overcook potatoes—aim for fork-tender, not mushy.
- Salt the water generously to season the potatoes from within.
- Use good balsamic for rich flavor—cheap vinegar can taste harsh.
- Customize freely: Add feta, olives, grilled corn, or swap herbs.
- Make ahead: Store in fridge for up to 3 days; add herbs before serving.
- Vegan & gluten-free by default—great for diverse diets.