Recipe: Tasty Balsamic Potato Salad

Delicious, fresh and tasty.

Balsamic Potato Salad. Now Choose From Multiple Easy Potato Recipes To Create That Perfect Meal. Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption.

Balsamic Potato Salad Once the potatoes are cooked, cool them by adding cold water to the pot and draining the liquid several times until you can handle the potatoes. Place potatoes in a saucepan with enough water to cover. Drain, and transfer to a large bowl. You can cook Balsamic Potato Salad using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Balsamic Potato Salad

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

Roast mushroom and sweet potato salad with sweet balsamic onions. This salad is a meal in itself, but it also goes very well with sausages, a burger or a chop. I love balsamic vinegar but never would have thought of using it in a potato salad. I agree with you about not liking mayo-based potato salads.

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!.

For years, my go-to has been a German potato salad, also with a vinegar-based sauce, bacon and fresh herbs. First thing to do is Boil the Potatoes. In a big pot, add the Whole Potatoes (with the Skin on) to the pan with water. Or until you can pierce a fork through but the potatoes should not mush or break apart! When they are done, drain the.