Description
A fresh and tangy balsamic potato salad.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
Instructions
- Boil the potatoes until fork-tender, about 15 minutes.
- Drain and let cool slightly, then cut into halves.
- In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper.
- Add the potatoes to the dressing and toss to coat.
- Stir in cherry tomatoes and basil.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust seasoning to taste.
- Add other vegetables if desired.
- Best served cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: balsamic potato salad