Description
A refreshing and tangy balsamic potato salad.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Boil potatoes in salted water until tender.
- Drain and let cool.
- In a bowl, mix balsamic vinegar, olive oil, salt, and pepper.
- Cut cooled potatoes into halves.
- Add potatoes to the dressing and mix well.
- Garnish with parsley before serving.
Notes
- Best served chilled.
- Can be made a day ahead.
- Add cherry tomatoes for extra color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: balsamic potato salad