Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, balsamic potato salad. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Balsamic Potato Salad is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Balsamic Potato Salad is something that I’ve loved my entire life.
Balsamic Potato Salad Be the first to rate & review! 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. Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes.
To get started with this recipe, we must first prepare a few components. You can cook balsamic potato salad using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Balsamic Potato Salad:
- Prepare 3 pounds new red mini potatoes
- Take 1/2 cup slivered oil-packed sun-dried tomatoes
- Take 3 Tbsp capers
- Take 1/2 cup balsamic vinegar
- Get 1/4 cup olive oil
- Make ready 2 Tbsp sun-dried tomato oil
- Take 1 Tbsp dijon mustard
- Prepare 1 tsp salt
- Make ready 1/2 tsp pepper
- Prepare 2 Tbsp chopped fresh basil
In a separate bowl, whisk together balsamic vinegar, olive oil, Roma, mustard powder and parsley. Pour over potato mixture and gently combine. Potatoes roasted in olive oil and then coated in balsamic vinegar, bacon and herbs! This potato salad is just as good warm as it is at room temperature.
Instructions to make Balsamic Potato Salad:
- In a pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and let cool; cut into bite size pieces if needed. Place in bowl. Add tomatoes and capers.
- Whisk together vinegar, olive oil, sun-dried tomato oil, mustard, salt and pepper; toss with potato mixture. Let stand for 5 minutes. Sprinkle with basil.
- Serve and enjoy!
Potatoes roasted in olive oil and then coated in balsamic vinegar, bacon and herbs! This potato salad is just as good warm as it is at room temperature. Some people just have an aversion to mayonnaise; especially when it comes to salads. I totally get it, I really do. My eldest daughter is one of those people and won't even touch the stuff.
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