Balsamic Potato Salad
A delicious and refreshing dish that combines tender potatoes with fresh vegetables and a tangy balsamic dressing, perfect for any occasion.
Ingredients
For the Salad
- 2 pounds potatoes Waxy potatoes like Yukon Gold are recommended for a creamier texture.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped Add after cooling the potatoes to avoid wilting.
For the Dressing
- 1/4 cup balsamic vinegar Adjust to taste.
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and let cool, then cut the potatoes into cubes.
- In a large bowl, combine the cubed potatoes, cherry tomatoes, red onion, and basil.
Dressing
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
Serving
- Serve chilled or at room temperature.
Notes
If you have leftovers, store in an airtight container in the refrigerator for 3-4 days. Stir before serving. Feel free to customize the salad by adding cucumber, feta, or olives.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 250mgFiber: 3gSugar: 2g
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