Description

Elevate your summer picnics with this Irresistible Balsamic Potato Salad. Featuring tender baby potatoes, vibrant cherry tomatoes, and crisp cucumbers, all tossed in a tangy balsamic dressing, this dish offers a delightful balance of flavors and textures. Perfect for outdoor gatherings or a casual weeknight dinner, it promises to impress your guests while keeping preparation simple and enjoyable.

Ingredients

Scale

1 lb baby potatoes
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 small red onion, thinly sliced
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
Salt and pepper to taste
2 tbsp fresh basil or parsley, chopped

Instructions

Boil the Potatoes: Wash and place baby potatoes in a large pot, cover with water, and bring to a boil over medium-high heat. Cook until fork-tender (15-20 minutes). Drain and let cool before cutting them in halves or quarters.
Prepare Vegetables: While cooling, chop cherry tomatoes, cucumber, and red onion into bite-sized pieces. Set aside in a mixing bowl.
Make the Dressing: In a separate bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth.
Combine Ingredients: Add cooled potatoes to the bowl with vegetables. Pour the dressing over the mix and gently toss to coat everything evenly.
Add Fresh Herbs: Sprinkle fresh herbs over the salad and toss lightly again. Serve chilled or at room temperature.

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 210mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: Use fresh ingredients for the best flavor. Chill the salad in the refrigerator for at least an hour before serving to enhance flavor. For variations, consider adding olives or chickpeas for extra texture.