Balsamic Vinegar Potato Salad Recipes

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BALSAMIC GLAZED ROASTED POTATO SALAD



Balsamic Glazed Roasted Potato Salad image

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

⅓ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon paprika
1 clove garlic, minced
salt and ground black pepper to taste
2 pounds baby Yukon Gold potatoes, quartered
½ pound cremini mushrooms, quartered
1 large sweet onion, chopped
2 slices bacon
2 green onions, sliced
⅓ cup chopped fresh parsley
2 tablespoons balsamic vinegar

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

BALSAMIC POTATO SALAD



Balsamic Potato Salad image

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

2 1/2 pounds small red and Yukon Gold potatoes, cut into 1/4-inch slices
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon peperoncini brine, plus 2 tablespoons sliced peperoncini
1 1/2 teaspoons fresh thyme leaves
1/4 cup extra-virgin olive oil
3 cups lightly packed wild or baby arugula
Flaky sea salt, such as Maldon, for serving

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 VINEGAR POTATO SALAD



Balsamic Vinegar Potato Salad image

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

10 medium red potatoes, diced
6 -8 green onions, chopped
1/2 cup roasted red pepper, diced
1 (4 ounce) can black olives, sliced and drained
1 (10 ounce) can water-packed artichoke hearts, chopped
1/2 cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried mustard
2 tablespoons fresh parsley, chopped

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

BALSAMIC VINEGAR POTATO SALAD BY GEORGE



Balsamic Vinegar Potato Salad by George image

Make and share this Balsamic Vinegar Potato Salad by George recipe from Food.com.

Provided by Delete This Account

Categories     Potato

Time 25m

Yield 1 Bowl, 4-6 serving(s)

Number Of Ingredients 9

3 baking potatoes, peeled, diced, boiled, cooled (about 5 cups)
1/2 cup olive oil
1/2 cup fat-free mayonnaise
1/4 cup red wine
1 tablespoon balsamic vinegar
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • Clean, peel, boil, drain, rinse, and cool potatoes.
  • In a separate bowl mix remaining ingredients.
  • Stir into potatoes.
  • Cover and cool thoroughly before serving.

Nutrition Facts : Calories 370, Fat 28, SaturatedFat 3.9, Cholesterol 3.2, Sodium 537.2, Carbohydrate 26.6, Fiber 2.5, Sugar 4.3, Protein 2.1

ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR



Roasted Potato Salad With Capers and Balsamic Vinegar image

Make and share this Roasted Potato Salad With Capers and Balsamic Vinegar recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs russet potatoes, peeled and cut into 1 dice
1/4 cup olive oil
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1/4 medium sweet onion, chopped
1 tablespoon capers, drained
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
  • Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
  • Set aside to cool.
  • Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 301.5, Fat 13.8, SaturatedFat 1.9, Sodium 223.7, Carbohydrate 41.4, Fiber 5.3, Sugar 2.1, Protein 4.9

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