Balsamic Vinegar Potato Salad by George
Elevate your classic side dish game with "Balsamic Vinegar Potato Salad by George" — a vibrant and flavor-packed twist on traditional potato salad. Featuring tender, skin-on baby potatoes tossed in a tangy-sweet balsamic vinaigrette, this recipe incorporates fresh parsley, chives, and red onion for a burst of color and freshness in every bite. The dressing, made with extra-virgin olive oil, Dijon mustard, honey, and garlic, delicately coats the potatoes, creating a perfect balance of acidity and richness. With just 30 minutes of chilling time, this easy-to-make dish is ideal for barbecues, picnics, and weeknight dinners. Serve it chilled or at room temperature for a crowd-pleasing, healthier alternative to mayo-based salads. Perfect for those seeking bold flavors and a touch of elegance in their potato recipes!
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Recipe Information
Ingredients
- 2 lbs Baby potatoes
- 1 medium Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Fresh chives
- 3 tbsp Balsamic vinegar
- 4 tbsp Extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp Honey
- 1 large Garlic clove
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Wash the baby potatoes thoroughly and cut any large ones in half to ensure even cooking. Leave the skin on for added texture.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, finely mince the garlic and chop the red onion, parsley, and chives. Set them aside for later use.
In a small mixing bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper to create the dressing.
Once the potatoes are cooked, drain them and allow them to cool for 5-10 minutes. Transfer the warm potatoes to a large mixing bowl.
Add the chopped red onion, parsley, and chives to the potatoes. Pour the prepared dressing over the top.
Gently toss the salad until the ingredients are evenly coated with the dressing. Be careful not to break the potatoes.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.7 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4421 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
