Description
A refreshing and vibrant summer salad featuring baby potatoes, fresh herbs, and a tangy balsamic dressing.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Instructions
- Place the halved baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let them simmer for 15-20 minutes, or until fork-tender.
- Drain the potatoes in a colander and allow them to cool completely while preparing the dressing.
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well-combined and creamy.
- In a large mixing bowl, combine the cooled potatoes, chopped red onion, and halved cherry tomatoes.
- Drizzle the dressing over the potato mixture and gently toss to coat all ingredients thoroughly.
- Fold in the fresh parsley and basil, adjusting salt and pepper for flavor.
- Serve the salad warm or chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Notes
Make-ahead Tip: Prepare a day in advance for deepening flavors. For a smoky flavor, consider roasting the potatoes instead.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg