Potato Salad with Herbed Balsamic Vinaigrette


Potato salad is a summer staple, showing up at picnics and cookouts, accompanying burgers and hot dogs, but if you’re like me, you grow tired of the heavy mayo-laden dish rather quickly. This potato salad bucks the trend and is a bright, flavorful side dish that doesn’t compete with a main dish in terms of heft, and pairs well with everything from hamburgers, hot dogs and steak to Italian sausage and chicken. The white balsamic is milder than its traditional counterpart, and the fresh herbs bring this dish to life, with a flavor that is subtle and light.


This is a really easy salad to throw together – you can make the dressing while the potatoes boil. You can serve immediately or let sit at room temperature until you’re ready to eat. The bonus to this great dish is that you can bring it to a cookout and not have to worry about it sitting out in the heat and risking bacteria. No sick guests = a successful party!

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Potato Salad with Herbed Balsamic Vinaigrette


2 pounds small red potatoes, quartered
1 small (5-ounce) white onion, halved
3 tablespoons white or golden balsamic vinegar
1 tablespoon cider vinegar
½ teaspoon Dijon mustard
¼ teaspoon honey
¼ cup olive oil
1 tablespoon minced shallots
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground pepper


1. Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.


2. Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.

3. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes, season with the remaining salt and pepper, and toss to coat well. Serve warm or at room temperature.

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(Adapted from Emeril at the Grill by Emeril Lagasse)

All images and text ©Brown Eyed Baker, LLC.