Potato Salad with Herbed Balsamic Vinaigrette
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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.
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
Ingredients
- 2 pounds (907.18 g) small red potatoes, quartered
- 1 small white onion, halved, (5-ounce)
- 3 tablespoons white or golden balsamic vinegar
- 1 tablespoon cider vinegar
- ½ teaspoon (0.5 teaspoon) Dijon mustard
- ¼ teaspoon (0.25 teaspoon) honey
- ¼ cup (54 ml) 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 (0.5 teaspoon) freshly ground pepper
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
superr
Gorgeous salad – much lighter than the mayo variety.
Robyn
I’ve been wanting to try a recipe like this with fresh potates, just in time, for Labor day, sounds so great, thanks
Deanna – I bought the chervil at the store. It sort of looks like flat-leaf parsley. If you can’t find it fresh, you can substitute 1 teaspoon of dried chervil.
This sounds delicious! I love how simple the ingredients are.
This looks fabulous! Healthy and delish, I love it.
Great recipe! I love potato salad with lots of herbs and a vinaigrette!
i love potatoes (especially red potatoes). If my husband loved potatoes as much as I do…we’d have them with just about every meal. Your salad looks really good.
I was looking for a new way to make potatoes earlier this week! Perfect timing. These look great.
I’m not a mayo fan. So think this salad rocks!
Yay! I loathe mayo, and adore balsamic vinegar, so this potato salad makes me very happy. :)
Why remove the onion ?
If they have been cooked with the potatoes for 15 minutes, then they taste good.
The mayo version with dill pickles top my list, but with the fresh herbs and other ingredients you’ve used, I’m sure it’s amazing.
I have to admit that mine seems bland when compared to how you put yours together.
Cheers.
This recipe sounds really good – I’ve never really liked the mayo version that much. Do you grow your own chervil or can you find it in the store easily? That’s one ingredient I’ve never tried.
This is so appetizing and it makes hungry :D