Description
A refreshing potato salad with a tangy balsamic dressing.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Add the potatoes, basil, red onion, and cherry tomatoes to the bowl.
- Toss gently to combine and coat the potatoes with the dressing.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the seasoning to your taste.
- This salad can be made a day in advance.
- Serve cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Balsamic Potato Salad, Potato Salad, Salad Recipes