If I Had a Dollar for Every Time I Made This…
Honestly, balsamic potato salad is the dish I throw together when I’ve got people showing up (announced or not—thanks, Uncle Mike) or when I’m just craving something that isn’t the same old mayo-laden potato salad Mum used to make. I first made this version when I ran out of regular vinegar and all that was left was the fancy balsamic someone gifted me for my birthday. Actually, there was also a bottle of apple cider vinegar, but, well, let’s just say that idea didn’t turn out so well. There’s something about balsamic that just sings with potatoes. So naturally, now it’s a family staple—and honestly, even the potato salad skeptics come back for seconds.
Why You’ll Love This (At Least I Think So)
I make this when I’m just not in the mood for a gloopy, heavy salad. My family goes mad for this because it’s tangy, slightly sweet, and doesn’t try to steal the show (unless you let it). One neighbor even ate it cold from the fridge at 2am, but I digress. If you’re someone who likes salads with personality but no fuss, you’ll probably love it too.
What You’ll Need (But Sub as Needed)
- About 2 lbs small potatoes (red, Yukon Gold, or honestly, whatever’s knocking about—sometimes I use those little fingerlings, but if I’m skint, plain old russets work too; just cut into big chunks)
- 1/4 cup good olive oil (my gran swore by Greek brands, I just grab what’s on sale)
- 3-4 tablespoons balsamic vinegar (the fancier, the better, supposedly—but supermarket stuff’s fine)
- 2 teaspoons Dijon mustard (or wholegrain if you feel fancy or completely forgot you ran out of Dijon)
- 1 small red onion, thinly sliced (yellow works in a pinch)
- A big handful of fresh parsley, chopped (I’ve used basil or chives before—depends what’s growing in the garden or, er, not dead in the fridge)
- Salt and pepper to taste (sea salt if you have it, but table salt’s just as good)
- Optional: A clove of garlic, minced (if you don’t mind a bit of garlic breath later)
- Optional: A sprinkling of capers or olives if you like a little extra zing
How I Usually Throw It Together
- Boil the spuds. Pop the potatoes in a large pot, cover them with cold water and add a good shake of salt. Bring to a boil and simmer till just fork-tender—about 15-18 minutes. Don’t let them get totally mushy. This is where I usually wander off and then panic when the timer goes off. Drain ‘em and let cool just a bit. If you like peeling them, go for it, but I don’t usually bother.
- Whip up the dressing. In a smallish bowl (or, if you’re like me and don’t want extra washing up, a big mug), mix together olive oil, balsamic vinegar, mustard, and a pinch of salt and pepper. Throw in the minced garlic now if you’re using it.
- Mix it all up. Toss the warm potatoes into a big serving bowl. Add the sliced onions and most of the parsley (save a bit for the top). Pour the dressing over while potatoes are still warm—it soaks up the flavor better that way. Gently stir, but don’t go mad or the potatoes’ll fall apart.
- Taste test time. (This is 100% mandatory.) Adjust salt or vinegar if it’s too bland. Or just because you like an extra tang.
- Finish and serve. Top with the rest of the parsley and whatever extras you fancy—capers, olives, a bit more olive oil. Serve warm or at room temp. Or, honestly, straight from the fridge.
Notes From the Trenches (aka My Kitchen)
- If you add the dressing while the potatoes are too hot, sometimes the mustard gets a little weird and separates. Just mix again, it’ll come together.
- Red onions soften nicely if you slice them really thin—otherwise they can be a bit aggressive. Sometimes I soak the slices in cold water for a minute. But sometimes I just forget.
- I think it tastes even better the next day, but honestly, in my house it rarely lasts that long!
Salad Experiments (Good, Bad, and Weird)
- Throwing in chopped cooked green beans or peas gives extra color and crunch—surprisingly good!
- Once I tried adding roasted red pepper. Not my fave, but maybe you’ll like it? (It tasted a bit too sweet for me.)
- Crumbled feta on top was a hit at the last picnic—would absolutely do again.
Do You Really Need Fancy Tools?
You don’t need anything fancy—a regular old saucepan and a big spoon work fine. Sometimes I use a potato masher to gently break up some potatoes for extra creaminess, but that’s just because I misplaced my favorite wooden spoon. If you don’t have a whisk for the dressing, a fork or even shaking it in a jar does the trick. No need for a salad spinner, unless you really want to feel like you’re on MasterChef.
Storing Leftovers (If That Ever Happens)
Just pop any extras in an airtight container, stick in the fridge, and you’re good for a couple of days. The flavors get even better overnight. Though, if I’m being honest, it’s usually gone by end of day around here. If it does last, and it gets a bit dry, a splash more olive oil wakes it right up.
How I Like to Serve It
This salad’s happy next to grilled chicken, fish (salmon especially), or even just as part of a big picnic spread. Sometimes I pile it on toast for lunch—sounds odd, but it’s fantastic. My family expects it at every BBQ now, so it’s just sort of a thing we do. Oh, and for proper summer vibes, I usually put out a bowl of mixed summer salads on the side—Kate’s recipes are brilliant, by the way.
Pro Tips (Learned the Hard Way)
- I once tried rushing the boiling-stopping part and poured the dressing right on scalding potatoes, which turned them to mush—so, let them cool a minute. Seriously.
- Don’t skip tasting as you go—the flavors can change a lot with different balsamics or potato types.
- Using a lower-quality olive oil once made it a bit greasy, so I try (keyword: try) to go for the best I’ve got on hand.
FAQ—Stuff Friends and Randoms Ask Me
- Can I make this vegan? Yep! It’s naturally vegan as long as your mustard is, too (some English brands sneak egg in—what’s up with that?).
- Does it have to chill overnight? No way, but I think it’s tastier after a spell in the fridge. If you’re pressed for time, it’s still great warm.
- What if my potatoes fall apart? Actually, I find a few crumbles make it creamier, so don’t fret—just call it “rustic style” and serve it up with confidence.
- Can I use dried herbs? Yeah, in a pinch, but use half as much—they pack a punch. Fresh really is more vibrant, but do what you gotta do.
- Which balsamic is best? The one in your cupboard, honestly. If you want to geek out about balsamic flavor profiles, this deep-dive from Serious Eats is honestly quite fun.
- Can I bring this to a potluck? Definitely. In fact, you’ll probably get roped into bringing it every year. You’ve been warned!
And, just in case you need a playlist for potato chopping (because why not?), I usually throw on NPR’s All Songs Considered in the background. It makes the whole process feel fancier, even if my kitchen floor is suspiciously sticky.
Ingredients
- 1.5 lbs baby potatoes, halved
- 1/3 cup red onion, finely sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
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1Place baby potatoes in a pot and cover with water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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2While the potatoes are cooking, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
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3Drain the potatoes and let cool for a few minutes. Transfer to a large bowl.
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4Add the sliced red onion, cherry tomatoes, and chopped parsley to the potatoes.
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5Pour the balsamic dressing over the salad and toss gently to coat all ingredients. Adjust seasoning to taste.
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6Serve warm or chilled, garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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