Irresistibly Bold Balsamic Potato Salad

Why Make This Recipe

If you’re looking for a tasty side dish that can brighten up any meal, Irresistibly Bold Balsamic Potato Salad is the perfect choice. This dish is not only delicious, but it is also easy to prepare. Whether you’re hosting a barbecue, bringing a dish to a potluck, or just enjoying a family dinner, this salad will impress everyone at the table.

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:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the quartered potatoes with 3 tablespoons of olive oil, salt, and pepper. Spread them on the baking sheet with the cut sides facing down. Roast them for 30–40 minutes until they are golden and tender.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. Once the potatoes are done roasting, transfer them to a large bowl while they are still warm. Add the finely chopped garlic, sliced scallions, and chopped parsley.
5. Pour the vinaigrette over the warm potatoes and gently toss to coat everything.
6. Allow the salad to rest for 15–20 minutes before serving to let the flavors blend. You can serve it warm or at room temperature.

How to Serve Irresistibly Bold Balsamic Potato Salad

This potato salad is great on its own, but it pairs well with grilled meats, sandwiches, or even as part of a larger buffet spread. Serve it on a nice platter to show off those beautifully roasted potatoes and colorful scallions.

How to Store Irresistibly Bold Balsamic Potato Salad

You can store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just give it a gentle toss before serving again as the ingredients may settle.

Tips to Make Irresistibly Bold Balsamic Potato Salad

1. For extra flavor, add your favorite herbs such as dill or basil.
2. If you’re short on time, you can boil the potatoes instead of roasting them.
3. Feel free to customize the salad by adding vegetables like cherry tomatoes, cucumber, or bell peppers.

Variation

You can make this salad with different types of potatoes, like Yukon gold or fingerling potatoes. Additionally, try using flavored balsamic vinegar for a unique twist.

FAQs

Can I make this potato salad ahead of time?
Yes, you can prepare it a day in advance. Just keep it in the fridge, and let it sit at room temperature for a bit before serving.

Is this salad vegan?
Yes, all the ingredients are plant-based, making it a great option for vegans.

Can I add protein to this potato salad?
Absolutely! Consider adding chickpeas or diced cooked chicken for added protein and to make it a more filling meal.

Irresistibly Bold Balsamic Potato Salad

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A delicious and easy-to-make potato salad with bold flavors, perfect for any meal or gathering.

• Total Time: 55 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the quartered potatoes with 3 tablespoons of olive oil, salt, and pepper. Spread them on the baking sheet with the cut sides facing down. Roast them for 30–40 minutes until they are golden and tender.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. Once the potatoes are done roasting, transfer them to a large bowl while they are still warm. Add the finely chopped garlic, sliced scallions, and chopped parsley.
5. Pour the vinaigrette over the warm potatoes and gently toss to coat everything.
6. Allow the salad to rest for 15–20 minutes before serving to let the flavors blend. You can serve it warm or at room temperature.

Notes

Pair this salad with grilled meats, sandwiches, or as part of a larger buffet spread. Store leftovers in an airtight container in the fridge for up to 3 days.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 2g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg