Potato Salad with Herbed Balsamic Vinaigrette

September 1, 2009  //  29 Comments »
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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.

potato-salad-vinaigrette

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

Servings 4 servings
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Course: Salad
Cuisine: American
Author: Michelle

This potato salad is perfect for a picnic!

Ingredients:

  • 2
    pounds
    small red potatoes
    (quartered)
  • 1
    small white onion, halved
    ((5-ounce) )
  • 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
US Customary - Metric

Directions:

  1. 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. 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. 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.

Nutrition:

Calories: 307kcal
Fat: 13g
Saturated fat: 1g
Sodium: 635mg
Potassium: 1144mg
Carbohydrates: 42g
Fiber: 4g
Sugar: 6g
Protein: 5g
Vitamin A: 110%
Vitamin C: 22.4%
Calcium: 49%
Iron: 2.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

posted in Salads, Side Dishes, Summer
29 Comments »