Why Make This Recipe
Irresistibly Bold Balsamic Potato Salad is more than just a side dish; it’s a crowd-pleaser for every occasion. Whether you’re having a barbecue, picnic, or a family dinner, this potato salad is simple yet packed with flavor. The roasted potatoes are tender and delicious, while the balsamic vinaigrette adds a tangy kick that perfectly complements the herbs. It’s easy to prepare and can be enjoyed warm or at room temperature, making it versatile for any gathering.
How to Make Irresistibly Bold Balsamic Potato Salad
Ingredients:
- 2½ pounds small red-skinned potatoes, scrubbed and quartered
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, finely chopped
- 4 scallions, thinly sliced
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the quartered potatoes with 3 tablespoons of olive oil, salt, and pepper.
- Spread the potatoes cut-side down on the baking sheet and roast for 30–40 minutes until they are golden and tender.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Transfer the roasted potatoes to a large bowl while they are still warm. Add in the chopped garlic, scallions, and parsley.
- Pour the vinaigrette over the potatoes and gently toss to coat.
- Let the salad rest for 15–20 minutes before serving to allow the flavors to develop. Serve warm or at room temperature.
How to Serve Irresistibly Bold Balsamic Potato Salad
You can serve this potato salad as a side dish next to grilled meats, burgers, or fish. It also pairs well with roasted vegetables or a fresh green salad. If you want to make it the star of your meal, add some protein like chicken or chickpeas to make it a hearty main dish.
How to Store Irresistibly Bold Balsamic Potato Salad
To store leftover potato salad, place it in an airtight container in the refrigerator. It will keep well for up to 3 days. For the best flavor, enjoy it within a day or two. If the salad looks a bit dry after storing, simply add a splash of balsamic vinegar or olive oil before serving.
Tips to Make Irresistibly Bold Balsamic Potato Salad
- Make sure to use small red-skinned potatoes, as they hold their shape well and have a wonderful creamy texture.
- For a bit of extra flavor, consider adding other herbs like chives or dill.
- If you want a spicier kick, a dash of red pepper flakes or some diced jalapeños will do the trick.
Variation
You can customize this salad by adding other ingredients. Try including roasted bell peppers, cherry tomatoes, or even bacon bits for an extra layer of flavor.
FAQs
Q: Can I make this potato salad ahead of time?
A: Yes, you can prepare the salad a few hours in advance. Just wait to add the vinaigrette until just before serving for the best flavor.
Q: Is it okay to use other types of potatoes?
A: Absolutely! While red-skinned potatoes are ideal, you can use Yukon gold or even baby potatoes for a different taste and texture.
Q: Can I serve this salad cold?
A: Yes, while the salad is best served warm, it can be enjoyed cold. Just make sure to let it sit long enough to develop its flavors.
Irresistibly Bold Balsamic Potato Salad
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A flavorful and versatile potato salad featuring roasted red-skinned potatoes tossed in a tangy balsamic vinaigrette.
Ingredients
- 2½ pounds small red-skinned potatoes, scrubbed and quartered
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, finely chopped
- 4 scallions, thinly sliced
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the quartered potatoes with 3 tablespoons of olive oil, salt, and pepper.
- Spread the potatoes cut-side down on the baking sheet and roast for 30–40 minutes until they are golden and tender.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Transfer the roasted potatoes to a large bowl while they are still warm. Add in the chopped garlic, scallions, and parsley.
- Pour the vinaigrette over the potatoes and gently toss to coat.
- Let the salad rest for 15–20 minutes before serving to allow the flavors to develop. Serve warm or at room temperature.
Notes
For best flavor, enjoy the salad within a day or two. Add a splash of balsamic vinegar or olive oil if it looks dry after storing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American