Description
A vibrant potato salad loaded with fresh ingredients and a tangy balsamic vinaigrette, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or red potatoes)
- 1/2 cup balsamic vinaigrette
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly. Peel and cut them into bite-sized pieces.
- Fill a large pot with salted water and bring to a gentle boil.
- Add the potatoes and let them simmer until tender, about 10-15 minutes.
- Drain the potatoes using a colander and allow them to cool completely.
- Combine the cooled potatoes, balsamic vinaigrette, halved cherry tomatoes, and chopped parsley in a mixing bowl.
- Toss everything together gently to coat the potatoes with the dressing.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
For the best flavor, prepare the salad a few hours before serving to allow the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg