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IRRESISTIBLE Balsamic Potato Salad

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A bold and flavorful potato salad made with tender baby potatoes tossed in a tangy balsamic vinaigrette, fresh vegetables, herbs, and optional feta for a light yet satisfying side dish.

Ingredients

  • 2 pounds baby potatoes, halved
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Place halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender.
  2. Drain the potatoes well and allow them to cool slightly.
  3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, oregano, salt, and black pepper until fully combined.
  4. Transfer the warm potatoes to a large mixing bowl and pour the dressing over them while still slightly warm. Gently toss to coat evenly.
  5. Fold in the red onion, cherry tomatoes, and chopped parsley.
  6. Sprinkle crumbled feta cheese on top if using and serve warm, at room temperature, or chilled.

Notes

  • Yukon Gold potatoes work well and hold their shape beautifully.
  • Leave the skins on for extra texture and nutrients.
  • Add grilled chicken or turkey for a heartier version.
  • Chopped celery or toasted pine nuts add extra crunch.
  • For a Mediterranean twist, add olives and a squeeze of lemon juice.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Refresh leftovers with a drizzle of olive oil or balsamic vinegar before serving.

Nutrition

Find it online: https://cookedbymaya.com/irresistible-balsamic-potato-salad/