Balsamic Potato Salad – Easy Mayo-Free, Healthy Potato Salad with Olive Oil & Fresh Herbs
Samantha
This Balsamic Potato Salad is a fresh and tangy twist on the classic potato salad. Made with baby potatoes, olive oil, balsamic vinegar, garlic, and fresh herbs, it’s a lighter, mayo-free version that’s perfect for summer BBQs, holiday tables, or weekly meal prep. Serve it warm, chilled, or at room temperature for a versatile and flavorful side dish.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 6 servings
Calories 220 kcal
- 2 lbs baby potatoes red or yellow
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- ½ medium red onion thinly sliced
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 2 tbsp fresh basil chopped
- 1 tsp Dijon mustard optional, for depth
- Salt & pepper to taste
Cook the potatoes: Boil baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and cool slightly.
Make the dressing: In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
Slice potatoes: Halve or quarter cooked potatoes while still warm.
Toss salad: Combine potatoes, red onion, parsley, and basil in a large bowl. Pour dressing over and toss gently.
Serve: Enjoy warm, room temperature, or chilled.
Secret Tips for the Best Balsamic Potato Salad
1. Use waxy potatoes: Red potatoes or baby Yukon golds hold their shape best after boiling, making your balsamic potato salad firm yet tender without turning mushy.
2. Dress while warm: Toss the potatoes with balsamic vinegar and olive oil while they’re still slightly warm. This helps them absorb the flavor and creates a more vibrant, healthy potato salad.
3. Layer in fresh herbs: Fresh parsley, basil, or dill brings brightness and balances the tangy balsamic dressing. Don’t skimp—herbs are key to this mayo-free potato salad.
4. Add texture and crunch: Mix in extras like diced red onion, celery, or roasted peppers for a more colorful and satisfying bite. It enhances both taste and presentation.
5. Chill for flavor: Let your balsamic potato salad rest in the fridge for at least 30 minutes before serving. This allows the flavors of the olive oil, herbs, and balsamic to meld beautifully.Keyword balsamic potato salad recipe, balsamic roasted potato salad with garlic, easy balsamic potato salad side dish, healthy balsamic potato salad, low sodium balsamic potato salad, make ahead balsamic potato salad for picnics, mayo free balsamic potato salad, mediterranean balsamic potato salad, potato salad with balsamic dressing, vegan balsamic potato salad with herbs
