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Balsamic Potato Salad

Balsamic Potato Salad


  • Prep 15min
  • Total35min
  • Servings8

A perfect potato salad for folks (like me) that aren't big fans of mayo. Tastes best if you have time to make the day before so all of the tasty flavors can come together.MORE+LESS-

ByTBSP Geoff

Updated May 7, 2015

Ingredients

10

medium red potatoes (diced)

1/2

cup diced roasted red pepper (fresh or jarred)

1/2

teaspoon mustard powder

2

tablespoons chopped fresh parsley

Steps

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  • 1

    Fill large pot with water and bring to boil. Add potatoes and cook for about 10 minutes or until tender. Drain, transfer to large bowl and set aside to cool.

  • 2

    In separate medium bowl, whisk together balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley.

  • 3

    Add onions and red pepper to bowl with potatoes. Pour the balsamic mixture over vegetables and stir to coat. Chill for at least 4 hours (preferably overnight) before serving.

Nutrition Information

No nutrition information available for this recipe


2 pounds red or new potatoes, boiled, peeled (if desired) and cut into 1/4-inch thick slices
1/4 cup balsamic or cider vinegar
1 teaspoon kosher salt
OR
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
4 thick slices slab bacon, cut crosswise into 1/4-inch strips
1 medium onion, cut into medium dice
2 tablespoons vegetable oil
1/2 cup beef broth
1/4 cup minced fresh parsley

Layer warm potato slices in a medium bowl. Sprinkle with 2 tablespoons vinegar, seasoning with salt and pepper as you go.

Fry bacon in a medium skillet over medium heat until bacon is brown and crisp and fat is rendered, 7 to 10 minutes. Transfer with a slotted spoon to potatoes. Add onion to bacon drippings. Saute until softened, 4 to 5 minutes. Add up to 2 tablespoons vegetable oil to yield 2 tablespoons unabsorbed fat. (If bacon is fairly lean, onion will absorb most of drippings.)

Add beef broth and bring to a boil add remaining 2 tablespoons vinegar. Pour broth-onion mixture over potatoes. Add parsley toss gently to coat. Adjust seasonings seve warm or at room temperature.


Balsamic Roasted Potato Salad

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We hosted a BBQ on Memorial Day. It was a potluck BBQ which is the best kind of party in my mind. You don’t have to do all the work and you get to try other people’s yummy food. It’s a great way to find new recipes and I found a good one at this party.

This is the first potato salad recipe I have ever had on the blog because, basically, I don’t like potato salad. At least not the traditional, covered in mayo potato salad. Now I know there are lots of great mayo based potato salad recipes out there and my husband is a fan of them.

But today’s recipe for potato salad is my kind of potato salad. Potatoes roasted in olive oil and then coated in balsamic vinegar, bacon and herbs! This potato salad is just as good warm as it is at room temperature. In fact, it is best to let it cool for a while before you add the balsamic vinegar mixture so it doesn’t totally soak up into the warm potatoes.

In addition to the balsamic vinegar, the addition of fresh parsley, bacon and green onions to this potato salad give it lots of flavor.

For other yummy potato recipes try these:


Recipe: Tasty Balsamic Potato Salad

Balsamic Potato Salad. Chunks of potatoes are roasted with herbs for intense flavor, then combined with A homemade balsamic vinaigrette dressing is poured over the savory salad. By the end of summer, I'm done with the usual potato salad. This warm, spicy side kicks off cozy season. —Karen Vande Slunt, Watertown, Wisconsin.

Potato salad is a summer staple, showing up at picnics and cookouts, accompanying burgers The white balsamic is milder than its traditional counterpart, and the fresh herbs bring this dish to life, with. For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar. This salad will stay for several days, and improves in flavor. You can cook Balsamic Potato Salad using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Balsamic Potato Salad

  1. Prepare 3 pounds of new red mini potatoes.
  2. You need 1/2 cup of slivered oil-packed sun-dried tomatoes.
  3. It’s 3 Tbsp of capers.
  4. Prepare 1/2 cup of balsamic vinegar.
  5. It’s 1/4 cup of olive oil.
  6. You need 2 Tbsp of sun-dried tomato oil.
  7. You need 1 Tbsp of dijon mustard.
  8. It’s 1 tsp of salt.
  9. You need 1/2 tsp of pepper.
  10. It’s 2 Tbsp of chopped fresh basil.

Looking for a hearty side dish? Then check out this roasted potatoes recipe – ready in less than an hour! BALSAMIC POTATO SALAD This recipe came from an estate sale. This simple Tomato Salad has a healthy balsamic vinegar dressing.

Balsamic Potato Salad step by step

  1. In a pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and let cool cut into bite size pieces if needed. Place in bowl. Add tomatoes and capers..
  2. Whisk together vinegar, olive oil, sun-dried tomato oil, mustard, salt and pepper toss with potato mixture. Let stand for 5 minutes. Sprinkle with basil..
  3. Serve and enjoy!.

Don't let the simplicity fool you, it's full of flavor! What kind of tomatoes should I use to make tomato salad? Jan doesn't use salt or pepper in this recipe, but if you'd like the extra seasoning, add it to taste. For potato salad you need waxy potatoes. They hold their shape better when cooking and they usually have If you tried our potato salad let us know in the comments below and don't forget to rate it!


Spring Potato Salad with Balsamic Vinaigrette A simple vegan Spring Potato Salad with a delicious Balsamic Vinaigrette, the perfect use of new potatoes! New potatoes must be one of the wonders of the world. We simply adore them! Soft and crispy, quickly baked and full of flavor, they are a legit main dish by themselves. It seems a sin to hide them in heavy sauces or with strong-flavored foods. In late spring or early summer, when new potatoes are in season, we often eat them just plainly cooked with a side of salad, or – as in this case – in a salad, with a delicate balsamic vinaigrette. This Spring Potato Salad with Balsamic Vinaigrette doesn’t really need a lot of work to put on the table and is a great lunch or side to a barbecue. Just cook potatoes, prepare salad and dress everything with a simple and delicious balsamic vinaigrette. Potatoes, lettuce, cucumber and some radishes with a touch of dressing and herbs. Done! Related Video

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