Dessert

Irresistible Balsamic Potato Salad Recipe

ByNaomi Fletcher November 11, 2025November 11, 2025

Introduction

Irresistible Balsamic Potato Salad offers a fresh twist on the classic, featuring tender potatoes tossed in a tangy balsamic vinaigrette. Perfect for summer barbecues or as a flavorful side dish, this salad combines fresh herbs and rich vinegar for a crowd-pleasing taste.

A white plate with a blue rim holds a salad made of small golden-brown roasted potatoes, some sliced in half showing a soft yellow inside, mixed with fresh green arugula leaves and thin slices of red onion throughout. Bright red cherry tomatoes add pops of color, and the entire dish is coated with a shiny dark balsamic glaze. A silver spoon is placed inside the plate on the right side, and the background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs baby potatoes (Yukon Gold or red potatoes work well)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt and pepper (to taste)
1/3 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey (or maple syrup for a vegan option)
1 clove garlic, minced
Salt and pepper (to taste)

Instructions

Step 1: Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly, then cut into halves or quarters depending on size.
Step 2: In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
Step 3: In a large bowl, combine the warm potatoes, cherry tomatoes, red onion, basil, and parsley. Pour the balsamic vinaigrette over the salad and gently toss to coat evenly. Adjust seasoning with salt and pepper if needed.
Step 4: Serve the salad warm, or chill in the refrigerator for 30 minutes to let the flavors meld. Garnish with extra herbs or a drizzle of balsamic reduction if desired.

Tips & Variations

Add cooked chicken, bacon, or chickpeas for extra protein.
Include vegetables like bell peppers, cucumbers, or olives to add crunch and flavor.
Try different herbs such as dill or chives for a unique twist.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Flavors will develop further as it sits. Reheat gently if serving warm, or enjoy chilled straight from the fridge.

How to Serve

A white plate with a blue rim is filled with a salad made of golden brown small potatoes, some cut in halves showing light yellow inside, mixed with bright green arugula leaves and thin slices of red onion. Cherry red tomatoes are scattered across the dish. The potatoes are coated with a shiny dark brown dressing that glistens under the light. A silver spoon is placed on the right side of the plate, slightly digging into the salad. The plate sits on a white marbled surface with a small wooden bowl of dark dressing in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes! You can prepare the salad a day in advance. Keep it refrigerated and give it a gentle toss before serving to redistribute the dressing.

What can I serve with balsamic potato salad?

This salad pairs wonderfully with grilled meats, sandwiches, or as part of a buffet spread for any occasion.

Can I use other types of potatoes?

Absolutely. Red, white, or even sweet potatoes work well if you want to try a different flavor or texture.

Naomi Fletcher