Best Balsamic Fingerling Potato Salad Recipes

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

Time 50m

Number Of Ingredients 9

Ingredients

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.

POTATO SALAD WITH HERBED BALSAMIC VINAIGRETTE

Potato Salad with Herbed Balsamic Vinaigrette image

This potato salad is perfect for a picnic!

Provided by Michelle

Categories Salad

Time 30m

Number Of Ingredients 13

Ingredients

2 pounds small red potatoes (quartered)
1 small white onion, halved ((5-ounce) )
3 tablespoons white or golden balsamic vinegar
1 tablespoon cider vinegar
½ teaspoon Dijon mustard
¼ teaspoon honey
¼ cup olive oil
1 tablespoon minced shallots
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground pepper

Steps:

1. Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
2. Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
3. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes, season with the remaining salt and pepper, and toss to coat well. Serve warm or at room temperature.

Nutrition Facts : Calories 307 kcal, Carbohydrate 42 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Sodium 635 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving