Balsamic potato salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet and tangy balsamic vinegar, tender potatoes, and crisp vegetables creates a salad that is both delicious and visually appealing. This salad is also incredibly versatile, as you can add or remove ingredients to suit your own tastes. Whether you are looking for a quick and easy weeknight meal or a side dish to impress your guests, balsamic potato salad is sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC GLAZED ROASTED POTATO SALAD
Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!
Provided by MOONANGEL
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
- Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
- Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g
BALSAMIC VINEGAR POTATO SALAD
If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.
Provided by PEREGRINTOOK
Categories Salad Vegetable Salad Recipes
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
- Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 51.1 g, Fat 3.9 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 407 mg, Sugar 5.6 g
ROASTED POTATO SALAD WITH BALSAMIC-BACON VINAIGRETTE
I do not like traditional potato salad made with mayo or mustard, so I decided to make my own unique recipe. When I brought this to my husbands company potluck all of his friends were impressed and it was gone before I knew it.
Provided by beautiful
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
- Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.
Nutrition Facts : Calories 573.1 calories, Carbohydrate 36.5 g, Cholesterol 135.6 mg, Fat 43.3 g, Fiber 3.8 g, Protein 12 g, SaturatedFat 9 g, Sodium 489.5 mg, Sugar 4.1 g
BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING
Steps:
- Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
- In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
- NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).
BALSAMIC FINGERLING POTATO SALAD
Steps:
- -Steam potatoes, until tender while doing the following steps. -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic. -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside. -Chop bacon into 1/4 inch strips. Fry in small pan until crisp. Pour out extra renderings, but do not drain on towel. -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes. -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil. -Serve hot, room temperature or cold. (best at room temperature)
BALSAMIC POTATO SALAD
This is an interesting (and tasty!) take on traditional potato salad. It was a big hit with my family!
Provided by Tonya Young
Categories Potato Salads
Number Of Ingredients 9
Steps:
- 1. Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes.
- 2. Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended.
- 3. Stir in all but 2 tablespoons sliced green onions.
- 4. Drain potatoes well in a colander.
- 5. Transfer to bowl add dressing and gently toss to coat.
- 6. Let potatoes cool to room temperature.
- 7. Add celery and radishes to potatoes in bowl and toss gently to combine.
- 8. Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
- 9. Sprinkle salad with reserved scallions.
Tips:
Use a variety of potatoes: Red potatoes, yellow potatoes, and baby potatoes all work well in this salad. You can also use a combination of different types of potatoes.
Roast the potatoes until they are tender and slightly browned: This will give them a nice flavor and texture.
Use a good quality balsamic vinegar: This is the key ingredient in the dressing, so make sure it is a good one.
Add some fresh herbs: Fresh basil, oregano, or thyme will add a nice pop of flavor to the salad.
Serve the salad warm or at room temperature: This salad is best when served fresh, but it can also be served at room temperature.
Conclusion:
Balsamic potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is also a great way to use up leftover potatoes. So next time you are looking for a new side dish to try, give this balsamic potato salad a try. You won't be disappointed!
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