Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, balsamic potato salad. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Balsamic Potato Salad is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Balsamic Potato Salad is something that I’ve loved my whole life. They’re nice and they look wonderful.
Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Balsamic Potato Salad Be the first to rate & review!
To begin 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 that.
The ingredients needed to make Balsamic Potato Salad:
- Take 3 pounds new red mini potatoes
- Get 1/2 cup slivered oil-packed sun-dried tomatoes
- Prepare 3 Tbsp capers
- Get 1/2 cup balsamic vinegar
- Prepare 1/4 cup olive oil
- Make ready 2 Tbsp sun-dried tomato oil
- Prepare 1 Tbsp dijon mustard
- Prepare 1 tsp salt
- Get 1/2 tsp pepper
- Get 2 Tbsp chopped fresh basil
Drain, cool, peel, and chop eggs to desired consistency. (To expedite cooling of eggs, add ice water to the pan and set aside.) Chop celery, pickles, and dice onions. Mix mustard, mayo, sugar, and balsamic vinaigrette dressing in a small bowl until uniform. Place potatoes in a small pot and cover with cold water. Drain in a large colander and place a tea towel over the potatoes.
Steps 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!
Place potatoes in a small pot and cover with cold water. Drain in a large colander and place a tea towel over the potatoes. 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. In fact, it is best to let it cool for a while before you add the balsamic vinegar mixture so it doesn't totally soak up into the warm potatoes.
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