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Easy Balsamic Potato Salad Recipe

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4.2 from 3 reviews

This Easy Balsamic Potato Salad is a delightful twist on the classic potato salad, featuring tender red potatoes tossed in a creamy yet tangy dressing made with mayonnaise, mustard, and balsamic vinaigrette. Enhanced with chopped hard-boiled eggs, celery, red onion, and pickles, it's perfect for picnics, barbecues, or as a refreshing side dish any time of year.

Ingredients

Potatoes and Vegetables

  • 4 pounds red potatoes
  • 1/3 red onion, diced
  • 1 stalk celery, chopped
  • 3/4 cup pickle slices, chopped

Seasonings

  • Garlic powder, to taste
  • Sea salt, to taste
  • Black pepper, to taste

Other Ingredients

  • 6 hard-boiled eggs, chopped
  • 1 tablespoon mustard
  • 3/4 cup mayonnaise
  • 1 tablespoon balsamic vinaigrette salad dressing
  • 1 teaspoon sugar (optional)

Instructions

  1. Prepare Potatoes: Cut the red potatoes into bite-sized pieces by quartering them and then cutting each quarter into thirds. Place the potatoes in a pot filled with water, bring to a boil, and cook for about 10 minutes or until the potatoes are fork tender.
  2. Drain and Season Potatoes: Once cooked, drain the potatoes and season them with sea salt, black pepper, and garlic powder to your liking. Spread the potatoes out on a baking sheet and place them in the freezer to cool quickly while you prepare the other ingredients.
  3. Boil and Prepare Eggs: In a separate pot, boil the eggs. Once done, drain the hot water, add ice water to cool, peel the eggs, and chop them to your desired size.
  4. Chop Vegetables: Dice the red onion, chop the celery stalk, and slice the pickles into small pieces. Set all aside.
  5. Make Dressing: In a small bowl, combine the mustard, mayonnaise, sugar (if using), and balsamic vinaigrette salad dressing. Mix until uniform and creamy.
  6. Combine Ingredients: In a large bowl, add the cooled potatoes, chopped eggs, diced onion, celery, and pickles. Pour the dressing over and gently toss everything together until all ingredients are well coated.
  7. Chill and Serve: Refrigerate the potato salad until ready to serve. This salad is best eaten cold and can be enjoyed as a flavorful side dish.

Notes

  • To speed up cooling of the potatoes, spread them out on a baking sheet and place them in the freezer briefly.
  • Using ice water to cool the boiled eggs prevents overcooking and makes peeling easier.
  • Adjust garlic powder, salt, and pepper according to taste preferences.
  • Sugar is optional and can be omitted for a less sweet dressing.
  • This salad can be made a few hours ahead and stored chilled for best flavor.

Find it online: https://glowcooks.com/easy-balsamic-potato-salad-recipe/