Ingredients
Scale
- 2 pounds baby Yukon Gold potatoes, quartered
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Step 1: Wash and quarter the potatoes. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain immediately.
- Step 2: While the potatoes are cooking, prepare the balsamic vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard until emulsified. Season the mixture with the kosher salt and black pepper.
- Step 3: Place the hot, drained potatoes into a large mixing bowl. Immediately pour about two-thirds of the balsamic vinaigrette over the potatoes and gently toss to coat. The warm potatoes will readily absorb the dressing.
- Step 4: Add the finely chopped red onion and fresh parsley to the bowl. Pour the remaining vinaigrette over the salad and toss carefully to ensure all ingredients are distributed without mushing the potatoes.
- Step 5: Taste the potato salad and adjust seasoning (salt and pepper) as needed. Allow the salad to cool to room temperature, or cover and chill in the refrigerator for at least one hour before serving, allowing the flavors to fully meld.
Notes
- Store leftovers covered in the refrigerator for up to 3 days, but always bring it back to room temperature before serving for optimal flavor.
- This salad should not be reheated; if it is too chilled, simply allow it to rest on the counter for 20 minutes before serving.
- Serve this acidic salad alongside rich, grilled foods like ribeye steak or robust Italian sausages for a perfect summer contrast.
- Ensure you dress the potatoes immediately while they are piping hot, as this crucial step forces the starches to deeply absorb the balsamic vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American