Best 5 Warm Balsamic Potato Salad Recipes
Indulge in a symphony of flavors with our Warm Balsamic Potato Salad, a delectable side dish that elevates any meal. Perfectly tender potatoes are coated in a luscious balsamic dressing, complemented by a medley of sun-dried tomatoes, fresh basil, and tangy red onion. This salad offers a harmonious balance of sweet and savory flavors, with a hint of acidity from the balsamic vinegar. It's a versatile dish that can be served warm or chilled, making it perfect for picnics, potlucks, or as an accompaniment to your favorite grilled meats or fish. Additionally, we have curated a collection of equally tempting recipes to tantalize your taste buds. From the classic Caesar Salad, featuring crisp romaine lettuce tossed in a creamy Caesar dressing, to the vibrant Mexican Street Corn Salad, bursting with flavors of roasted corn, cotija cheese, and chili powder, each recipe promises a culinary adventure. Don't miss out on this opportunity to expand your culinary horizons and delight your palate with these exceptional recipes!
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC POTATO SALAD
Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption. Serve alongside our Tuscan Ribs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper.
- Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve.
BALSAMIC GLAZED ROASTED POTATO SALAD
Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!
Provided by MOONANGEL
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
- Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
- Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
WARM POTATO SALAD
Provided by Marian Burros
Categories easy, salads and dressings, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
- Wash, trim, seed and dice the red peppers; mince the shallots.
- Wash, dry and mince the tarragon.
- Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
- When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 435 milligrams, Sugar 16 grams, TransFat 0 grams
BALSAMIC VINEGAR POTATO SALAD
Make and share this Balsamic Vinegar Potato Salad recipe from Food.com.
Provided by Mika G.
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in water until tender. Drain, and transfer to a large bowl.
- Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
- Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
Nutrition Facts : Calories 247.7, Fat 3.8, SaturatedFat 0.5, Sodium 295.5, Carbohydrate 48.6, Fiber 7.4, Sugar 3.3, Protein 6.8
Tips:
- Use a variety of potatoes: For the best flavor and texture, use a combination of waxy and starchy potatoes, such as Yukon Golds, red potatoes, and fingerlings.
- Boil the potatoes until they are just tender: Overcooking will make them mushy. To check for doneness, insert a knife into a potato; it should go through easily with just a little resistance.
- Make the dressing while the potatoes are cooking: This will give the flavors time to meld.
- Use a good quality balsamic vinegar: The vinegar is the star of the show, so make sure you use one that has a rich, complex flavor.
- Add the dressing to the potatoes while they are still warm: This will help the flavors to soak in.
- Top with fresh herbs: Fresh herbs, such as parsley, basil, or chives, will add a pop of color and flavor to the salad.
- Serve the salad warm or at room temperature: This salad is best enjoyed warm or at room temperature, but it can also be served chilled.
Conclusion:
This warm balsamic potato salad is a delicious and easy-to-make dish that is perfect for any occasion. The combination of tender potatoes, flavorful dressing, and fresh herbs makes this salad a surefire hit. So next time you're looking for a tasty and satisfying side dish, give this warm balsamic potato salad a try!
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