Balsamic Potato Salad
A vibrant and creamy potato salad with balsamic vinegar, fresh vegetables, and scallions, perfect for picnics, barbecues, or as a refreshing side dish for any meal.
Ingredients
Instructions
- Cook potatoes in a large pot of boiling salted water over medium heat until just tender.
- Meanwhile, make balsamic dressing by whisking sour cream, vinegar, olive oil, salt, and pepper in a large bowl until blended.
- Stir in all but 2 tablespoons of sliced scallions into the dressing.
- Drain the cooked potatoes well in a colander.
- Transfer the potatoes to the bowl with the dressing and gently toss to coat.
- Let the potatoes cool to room temperature.
- Add chopped celery and radishes to the potatoes and toss gently to combine.
- Line a serving bowl with romaine lettuce leaves and spoon the potato salad onto the lettuce.
- Sprinkle the salad with the reserved sliced scallions.
Tips & Substitutions
To enhance flavor, consider adding fresh herbs like dill or parsley to the dressing. For a lighter version, substitute Greek yogurt for sour cream. If you're short on time, use pre-cooked potatoes or microwave them until tender. This salad is versatile; feel free to customize with your favorite vegetables, such as bell peppers or cucumbers, for added crunch.
Serving Suggestions
This Balsamic Potato Salad is perfect as a side dish for grilled meats or as a light lunch on its own. Serve it alongside dishes like charcuterie boards or roasted vegetables. For an elegant presentation, serve on a bed of romaine lettuce leaves and pair with a refreshing beverage like iced tea. It also pairs beautifully with Dianne'S Coconut Pie(Microwave) for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve after a day. To reheat, gently warm in the microwave for about 30 seconds, stirring to avoid overheating. This dish can also be enjoyed cold, making it perfect for picnics or potlucks.
Nutrition & Diet Analysis (per serving)
Each serving of Balsamic Potato Salad contains roughly 619 calories, with 10g protein, 59g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (41% of the Daily Value), calcium (31% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1033mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this salad a day in advance. Just be sure to keep it refrigerated. The flavors will develop further as it sits, making it even tastier. However, add the radishes and scallions just before serving to maintain their crunch and freshness.
What type of potatoes work best for this recipe?
New red potatoes are ideal due to their waxy texture, which holds up well during cooking and mixing. However, you can also use Yukon Gold potatoes for a creamier texture. Avoid starchy potatoes like Russets, as they may become mushy in the salad.
Can I add protein to this salad?
Absolutely! You can add cooked chicken, bacon, or chickpeas to make it more filling. If you're looking for a vegetarian option, consider adding black beans or even crumbled feta cheese for extra flavor. This versatility makes it suitable for various dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).