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Balsamic Potato Salad

Balsamic potato salad with warm baby potatoes tossed in a glossy balsamic-herb vinaigrette that absorbs deeply for bold, Italian-inspired flavor. Halved potatoes stay fork-tender, then marinate briefly for a no-mayo style salad with basil, sun-dried tomatoes, and shaved Parmesan.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and mix-ins
  • 2 lb baby potatoes halved
  • 0.5 cup sun-dried tomatoes in oil drained and sliced
  • 0.25 cup red onion finely diced
  • 0.25 fresh basil torn
  • 2 tbsp fresh parsley chopped
  • 0.25 cup Parmesan cheese shaved
Balsamic dressing
  • 3 tbsp balsamic vinegar
  • 1 tbsp balsamic glaze
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp honey
  • 0.5 tsp Italian seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted water to a boil, then add the halved baby potatoes and boil for 12-15 minutes until fork-tender.
  2. Drain the potatoes and let them cool for 10 minutes until still warm, then spread them on a sheet pan so they don’t steam and get soggy.
Make the balsamic dressing
  1. Whisk balsamic vinegar, balsamic glaze, olive oil, Dijon mustard, minced garlic, honey, and Italian seasoning until emulsified and glossy.
Assemble and marinate
  1. In a large bowl, combine the warm potatoes with sun-dried tomatoes, red onion, and most of the torn basil and chopped parsley.
  2. Pour the balsamic dressing over the warm potatoes and toss until every potato half is coated; keep tossing until the sheen looks even.
  3. Let the salad marinate for 30 minutes at room temperature (or refrigerate if preferred) so the dressing absorbs into the potatoes.
Finish and serve
  1. Top with shaved Parmesan, the remaining fresh herbs, and an extra drizzle of balsamic glaze right before serving.

Notes

Pro tip: letting the potatoes cool for 10 minutes keeps them warm enough to absorb the balsamic without making the dressing watery. Store covered in the refrigerator for 3-4 days; for best texture, refresh with a small drizzle of balsamic glaze before serving. Freezing is not recommended. Dietary swap: use a plant-based Parmesan substitute for a dairy-free option while keeping the same vinaigrette base.