Hey y'all! If you're searching for a potato salad that packs a punch of flavor and feels a little more gourmet, this Balsamic Potato Salad is just what you need. With tender potatoes, a tangy-sweet balsamic dressing, and a handful of fresh, crunchy add-ins, it's a fresh take on a classic that's always a hit—whether you’re whipping it up for a picnic, potluck, or a laid-back weeknight dinner. Let’s get cooking!
Why You’ll Love This Balsamic Potato Salad
- Unique sweet and tangy dressing elevates every bite.
- Perfectly suited for meal prep, picnics, or backyard BBQs.
- Loaded with fresh veggies for texture and crunch.
- Dairy-free and can easily be made vegan.
- No mayo—so it’s lighter and great for warm-weather serving.
Balsamic Potato Salad Ingredients
- 2 pounds baby potatoes (preferably Yukon gold or red), halved
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (sub maple syrup for vegan)
- 1 teaspoon kosher salt, plus more for boiling
- ½ teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved
- ⅓ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, torn
- Optional: ¼ cup crumbled feta cheese
How to Make Balsamic Potato Salad
Step 1: Prepare the Potatoes
- Fill a large pot with water and add a generous pinch of salt. Add halved baby potatoes and bring to a boil.
- Reduce to a simmer and cook for 12-15 minutes, until potatoes are fork-tender but not falling apart.
- Drain potatoes and set aside to cool for 10 minutes.
Step 2: Make the Balsamic Dressing
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Step 3: Assemble the Potato Salad
- Place slightly cooled potatoes in a large bowl. Pour half the balsamic dressing over the potatoes and toss gently to coat. Wait 5 minutes for the flavors to meld.
- Add cherry tomatoes, red onion, parsley, and basil. Drizzle remaining dressing and (if using) sprinkle feta on top. Toss gently again.
Step 4: Chill and Serve
- Cover and refrigerate Balsamic Potato Salad for at least 30 minutes before serving for best flavor. Serve chilled or at room temperature!
Notes for the Best Balsamic Potato Salad
- Use fingerling potatoes for an extra creamy texture—learn more about choosing the best potato variety.
- Let the potatoes cool slightly before adding the dressing to prevent them from becoming mushy.
- Add the herbs just before serving to keep colors vibrant and flavors bright.
Variations on Balsamic Potato Salad
- Grilled Potato Salad: Grill halved potatoes for smoky flavor before tossing with dressing.
- German-Style Balsamic Salad: Swap fresh herbs for dill and add sliced radishes for bite.
- Protein Boost: Stir in cooked chickpeas or chopped grilled chicken for a heartier meal.
Required Equipment for Balsamic Potato Salad
- Large pot
- Colander
- Mixing bowls
- Whisk or small mason jar (for dressing)
- Sharp knife and cutting board
Balsamic Potato Salad Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Stir well before serving and add fresh herbs to refresh.
- Not recommended for freezing, as potatoes can become mushy.
Serving Recommendations for Balsamic Potato Salad
- Pair with grilled meats, burgers, or roasted salmon.
- Serve as a filling vegetarian lunch salad with a slice of crusty bread.
- Excellent alongside other picnic favorites like corn on the cob or leafy green salads.
Pro Tips for the Perfect Balsamic Potato Salad
- Don’t overcook the potatoes—al dente potatoes hold up better. Here’s a handy guide to boiling potatoes perfectly.
- Taste and adjust seasoning after the salad chills, as flavors will change.
- Double the dressing if you like an extra punchy, tangy salad.
Balsamic Potato Salad FAQ
- Can I make Balsamic Potato Salad ahead of time?
- Absolutely! It keeps well for up to 4 days in the fridge—just add fresh herbs before serving for the best flavor.
- Is Balsamic Potato Salad suitable for vegans?
- Yes, just swap honey for maple syrup and skip the feta cheese or use a vegan alternative.
- What type of balsamic vinegar should I use?
- Opt for a high-quality, aged balsamic vinegar for the best balance of sweetness and tang. Check out this guide to balsamic vinegars for more tips.
Balsamic Potato Salad Prep and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus 30 min chilling, optional)
Ingredients
- 2 lbs baby potatoes, halved
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ½ red onion, thinly sliced
- ¼ cup chopped fresh parsley
- ¼ cup chopped celery
- Salt and black pepper, to taste
Instructions
-
1Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 15-20 minutes, or until fork tender. Drain and set aside to cool slightly.
-
2In a large bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper to make the dressing.
-
3Add the cooked potatoes, red onion, celery, and parsley to the bowl with the dressing.
-
4Toss everything well to combine, ensuring the potatoes are evenly coated with the balsamic vinaigrette.
-
5Serve warm or chilled as preferred. Garnish with extra parsley if desired.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
200cal
Protein:
4 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!