Balsamic Potato Salad: A Tangy Twist on the Classic Side Dish
250kcal
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1-inch chunks
- 1/3 cup good balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 small red onion thinly sliced
- 2–3 stalks celery, diced
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Optional: cherry tomatoes, feta, or crispy bacon for toppings
Method
- Wash the potatoes and cut them into 1-inch chunks so they cook evenly.
- Place potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil.
- Boil until a fork slides in easily—about 10–12 minutes depending on size.
- Drain and let them steam-dry for a minute.
- In a bowl, whisk balsamic vinegar, olive oil, Dijon mustard, a pinch of salt, and freshly ground pepper. Taste and adjust.
- If you like a slightly sweeter edge, stir in 1 teaspoon honey. IMO, the honey nudges the balsamic into party mode without getting sugary.
- Toss warm potatoes with sliced red onion and diced celery. The warm potatoes soak up the dressing better, so do this while they’re still slightly warm.
- Pour the dressing over the potatoes and gently toss to coat every chunk. Add chopped parsley and mix again.
- Taste and add salt and pepper if needed. Let the salad rest for 10–15 minutes before serving so the flavors marry.
Nutrition
Calories 250kcal | Carbohydrates 36g | Protein 5g | Fat 10g | Sodium 300mg | Fiber 4g | Sugar 3g
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Use Yukon Gold potatoes for the best texture. Refrigerate in an airtight container for up to 3 days.