Irresistible Balsamic Potato Salad
This Irresistible Balsamic Potato Salad combines tender roasted baby potatoes with a zesty balsamic dressing, fresh herbs, and creamy feta cheese. Perfect for summer gatherings or as a light meal, this salad offers a delightful crunch and flavor that will please any palate. With colorful cherry tomatoes and fragrant garlic, it’s not just a side dish; it’s a celebration of taste and texture that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 6
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley or basil, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Wash and cut baby potatoes in halves or quarters. Boil in salted water for 10-12 minutes until tender but firm. Drain and let cool.
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- In a large bowl, combine cooled potatoes with cherry tomatoes and herbs. Pour dressing over the mixture and toss gently to coat.
- Top with crumbled feta cheese and lightly mix to incorporate.
- Allow the salad to rest for at least 15 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg