IRRESISTIBLE Balsamic Potato Salad – 15‑Minute Summer Star

🎉 Introduction

This isn’t your average potato salad—it’s a Balsamic Potato Salad with fresh summer flair and bold flavor. Ready in just 15 minutes, it’s tangy, herbaceous, and perfect for BBQs, potlucks, picnics—or as a weeknight side that steals the show.

Tender baby potatoes are roasted or boiled until just soft and then tossed with a vibrant balsamic-lime dressing, sun-ripened cherry tomatoes, crisp cucumbers, and fresh basil. The result is a beautifully balanced salad—refreshing, creamy (thanks to a touch of mayo), and oh‑so addictively delicious.

🧰 Equipment Needed

• Medium saucepan or skillet
• Cutting board & knife
• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Serving bowl or platter

🛒 Ingredients

Potatoes & Veggies

• 1.5–2 lbs baby potatoes (yellow or red), halved if large
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced (optional but refreshing)
• 2–3 green onions, sliced
• 2 tbsp fresh basil (or parsley), chopped

Dressing

• 3 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• zest + juice of ½ lemon
• 1 garlic clove, finely minced
• ¼ cup mayo (optional for creaminess)
• ½ tsp salt (adjust to taste)
• ¼ tsp freshly cracked black pepper

👩‍🍳 Directions

Step 1. Cook the Potatoes

1. Place baby potatoes in a medium saucepan and cover with cold water.
2. Bring to a boil over medium-high heat, add a pinch of salt, and simmer for 10–12 minutes or until tender when poked with a fork.
3. Drain and let cool briefly—or rinse under cold water to speed up.

Alternatively: Halve potatoes, toss with olive oil and salt, roast at 400°F for 15–20 minutes until tender and golden.

Step 2. Prepare Veggies

While potatoes cook: halve cherry tomatoes, dice cucumber, slice green onions, and roughly chop basil. Set aside.

Step 3. Make the Dressing

In a large bowl, whisk together balsamic vinegar, olive oil, Dijon, honey, lemon zest/juice, garlic, salt, pepper—and mayo if using—until smooth and glossy.

Step 4. Combine Salad

1. Add warm (or cooled) potatoes to the bowl with dressing.
2. Toss thoroughly to coat.
3. Add tomatoes, cucumbers, green onions, and basil.
4. Gently toss until everything is well mixed.

Step 5. Taste & Adjust

Taste and adjust seasoning: add salt, pepper, more lemon juice, or balsamic if needed. Toss again.

Step 6. Serve & Enjoy

Serve immediately as a warm potato salad—or chill for 10 minutes if you prefer cool. Garnish with extra herbs and a drizzle of olive oil.

🍽️ Servings & Timing

• Servings: 6–8 side dish portions
• Prep time: 5 minutes
• Cook time: 10–12 minutes
• Total time: ~15–20 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for 3–4 days.
• Serve cold: Flavors deepen overnight.
• Reheat: Gently warm in microwave or serve at room temperature.

🥄 Variations

• No Mayo Option: Use extra olive oil and skip mayo for a dairy-free version.
• Green Herb Lift: Add fresh dill or tarragon instead of (or in addition to) basil.
• Mustard-Forward: Amp up Dijon for bold tang and skip the mayo.
• Veggie Boost: Add diced roasted peppers or blanched green beans.
• Cheesy Touch: Stir in crumbled feta or goat cheese at the end.

❓ 10 FAQs

1. Can I use Russet potatoes?
Yes, but waxy potatoes like Yukon Gold or red potatoes hold shape better.

2. Should I peel the potatoes?
Not necessary—baby potatoes have thin skin and add lovely texture and color.

3. Is this salad vegan?
Omit mayo or use vegan mayo; otherwise it’s naturally vegan-friendly.

4. Can I prep ahead?
Yes—cook potatoes and prep dressing the day before. Combine before serving.

5. Why add lemon juice and zest?
They brighten flavors and balance out the balsamic richness.

6. Is this salad gluten-free?
Yes—all ingredients are naturally gluten-free.

7. Can I substitute red wine vinegar?
Balsamic gives sweetness and depth—but red wine vinegar works as a swap.

8. Can I serve it warm?
Absolutely—serving it warm enhances flavors; perfect for potlucks.

9. What goes well with this salad?
Grilled chicken, fish, burgers, steak—or even atop a grain bowl.

10. How do I keep cucumbers crisp?
Add cucumber just before serving to maintain crunch or salt and drain briefly.

🏁 Conclusion

This IRRESISTIBLE Balsamic Potato Salad is a summer hero—quick, fresh, and flavor-packed. With tangy balsamic, vibrant veggies, and hearty potatoes, it elevates any meal without fuss. Whether you’re throwing a BBQ or just want a speedy side, this 15‑minute gem brings sunshine to your plate—and your guests back for seconds.

Adam

IRRESISTIBLE Balsamic Potato Salad – 15‑Minute Summer Star!

This isn’t your average potato salad—it’s a Balsamic Potato Salad with fresh summer flair and bold flavor. Ready in just 15 minutes, it’s tangy, herbaceous, and perfect for BBQs, potlucks, picnics—or as a weeknight side that steals the show. Tender baby potatoes are roasted or boiled until just soft and then tossed with a vibrant balsamic-lime dressing, sun-ripened cherry tomatoes, crisp cucumbers, and fresh basil. The result is a beautifully balanced salad—refreshing, creamy (thanks to a touch of mayo), and oh‑so addictively delicious.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 8 side dish portions

Ingredients Equipment Method Notes

Ingredients

  

Potatoes & Veggies

• 1.5 –2 lbs baby potatoes yellow or red, halved if large
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced (optional but refreshing)
• 2 –3 green onions sliced
• 2 tbsp fresh basil or parsley, chopped

Dressing

• 3 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• zest + juice of ½ lemon
• 1 garlic clove finely minced
• ¼ cup mayo optional for creaminess
• ½ tsp salt adjust to taste
• ¼ tsp freshly cracked black pepper

Equipment

• Medium saucepan or skillet
• Cutting board & knife
• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Serving bowl or platter

Method

 

Step 1. Cook the Potatoes

1. Place baby potatoes in a medium saucepan and cover with cold water.
2. Bring to a boil over medium-high heat, add a pinch of salt, and simmer for 10–12 minutes or until tender when poked with a fork.
3. Drain and let cool briefly—or rinse under cold water to speed up.
4. Alternatively: Halve potatoes, toss with olive oil and salt, roast at 400°F for 15–20 minutes until tender and golden.

Step 2. Prepare Veggies

1. While potatoes cook: halve cherry tomatoes, dice cucumber, slice green onions, and roughly chop basil. Set aside.

Step 3. Make the Dressing

1. In a large bowl, whisk together balsamic vinegar, olive oil, Dijon, honey, lemon zest/juice, garlic, salt, pepper—and mayo if using—until smooth and glossy.

Step 4. Combine Salad

1. Add warm (or cooled) potatoes to the bowl with dressing.
2. Toss thoroughly to coat.
3. Add tomatoes, cucumbers, green onions, and basil.
4. Gently toss until everything is well mixed.

Step 5. Taste & Adjust

1. Taste and adjust seasoning: add salt, pepper, more lemon juice, or balsamic if needed. Toss again.
2. Step 6. Serve & Enjoy
3. Serve immediately as a warm potato salad—or chill for 10 minutes if you prefer cool. Garnish with extra herbs and a drizzle of olive oil.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for 3–4 days.

Serve cold: Flavors deepen overnight.

Reheat: Gently warm in microwave or serve at room temperature.

🥄 Variations
No Mayo Option: Use extra olive oil and skip mayo for a dairy-free version.

Green Herb Lift: Add fresh dill or tarragon instead of (or in addition to) basil.

Mustard-Forward: Amp up Dijon for bold tang and skip the mayo.

Veggie Boost: Add diced roasted peppers or blanched green beans.

Cheesy Touch: Stir in crumbled feta or goat cheese at the end.

❓ 10 FAQs
1. Can I use Russet potatoes?
Yes, but waxy potatoes like Yukon Gold or red potatoes hold shape better.

2. Should I peel the potatoes?
Not necessary—baby potatoes have thin skin and add lovely texture and color.

3. Is this salad vegan?
Omit mayo or use vegan mayo; otherwise it’s naturally vegan-friendly.

4. Can I prep ahead?
Yes—cook potatoes and prep dressing the day before. Combine before serving.

5. Why add lemon juice and zest?
They brighten flavors and balance out the balsamic richness.

6. Is this salad gluten-free?
Yes—all ingredients are naturally gluten-free.

7. Can I substitute red wine vinegar?
Balsamic gives sweetness and depth—but red wine vinegar works as a swap.

8. Can I serve it warm?
Absolutely—serving it warm enhances flavors; perfect for potlucks.

9. What goes well with this salad?
Grilled chicken, fish, burgers, steak—or even atop a grain bowl.

10. How do I keep cucumbers crisp?
Add cucumber just before serving to maintain crunch or salt and drain briefly.

🏁 Conclusion
This IRRESISTIBLE Balsamic Potato Salad is a summer hero—quick, fresh, and flavor-packed. With tangy balsamic, vibrant veggies, and hearty potatoes, it elevates any meal without fuss. Whether you’re throwing a BBQ or just want a speedy side, this 15‑minute gem brings sunshine to your plate—and your guests back for seconds.