Description
A vibrant and tangy potato salad that elevates the traditional recipe with the richness of balsamic vinegar and fresh herbs.
Ingredients
Scale
- 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
Instructions
- 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.
- Toss warm potatoes with sliced red onion and diced celery.
- Pour the dressing over the potatoes and gently toss to coat.
- Add chopped parsley and mix again.
- Taste and add salt and pepper if needed. Let the salad rest for 10–15 minutes before serving.
Notes
Use Yukon Gold potatoes for the best texture. Refrigerate in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg