Best Balsamic Potato Salad Recipes

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, combine the potatoes, green beans, onion and basil.
• Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
• Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
• Season with salt and pepper to taste.
• Serve chilled or room temperature.

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

BALSAMIC GLAZED ROASTED POTATO SALAD

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.

BALSAMIC VINEGAR POTATO SALAD

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
• 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. Chill for at least 4 hours or overnight before serving.

ROASTED POTATO SALAD WITH BALSAMIC DRESSING

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
• Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.
• In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.
• Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.

ROASTED POTATO SALAD WITH BALSAMIC-BACON VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
• Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.

BALSAMIC POTATO SALAD

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.

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING

Steps:

• Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
• In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
• NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).

ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR

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.

BALSAMIC VINEGAR POTATO SALAD

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.

BALSAMIC FINGERLING POTATO SALAD

Steps:

• -Steam potatoes, until tender while doing the following steps. -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic. -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside. -Chop bacon into 1/4 inch strips. Fry in small pan until crisp. Pour out extra renderings, but do not drain on towel. -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes. -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil. -Serve hot, room temperature or cold. (best at room temperature)

BALSAMIC VINEGAR POTATO SALAD BY GEORGE

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.

BALSAMIC POTATO SALAD

Steps:

• 1. Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes.
• 2. Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended.
• 3. Stir in all but 2 tablespoons sliced green onions.
• 4. Drain potatoes well in a colander.
• 5. Transfer to bowl add dressing and gently toss to coat.
• 6. Let potatoes cool to room temperature.
• 7. Add celery and radishes to potatoes in bowl and toss gently to combine.
• 8. Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
• 9. Sprinkle salad with reserved scallions.

WARM BALSAMIC POTATO SALAD

Steps:

• In a frying pan over medium heat, fry the bacon until crisp. Transfer the bacon slices to paper towels to drain. When cool, crumble and set aside. Pour off all but 2 tablespoons of the bacon drippings from the pan and set the pan aside. In a large saucepan, combine the potatoes, 2 teaspoons salt, and water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20-25 minutes. Drain and when just cool enough to handle, cut into slices about ¼ inch thick. Place the warm potatoes on a platter in 2 or 3 layers. Sprinkle the crumbled bacon, the onion, the celery, the parsley, and the minced chives over them. Reheat the bacon fat in the frying pan over medium heat just enough to warm it through. Add the balsamic vinegar and deglaze the pan, scraping up any bits clinging to the bottom. Add the chicken broth, red wine vinegar, sugar, ½ tsp salt, and 1 tsp black pepper and bring to a boil. Pour about half of the hot balsamic mixture over the potatoes, turning them gently so they won't break or mash. Add the rest of the balsamic mixture, garnish with chives and serve immediately.

GRILLED POTATO SALAD WITH BALSAMIC DRESSING

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain; toss potatoes with oil., Place potatoes in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or golden brown, stirring frequently. Transfer to a large salad bowl; add the spinach, corn, peppers and onions. Set aside., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add garlic and shallots; cook for 1-2 minutes or until tender. Stir in the vinegar, mustard and pepper. Bring to a gentle boil; cook and stir for 2-3 minutes or until slightly thickened., Drizzle over potato mixture and gently toss to coat. Sprinkle with eggs and sunflower kernels. Serve immediately.