Best Balsamic Potato Salad Recipes

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POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE



Potato and Green Bean Salad With Balsamic Vinaigrette image

This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs small red potatoes (cooked until tender)
1 lb small green beans, rinsed and stems trimmed (cooked until firm-tender)
1 medium sweet onion, coarsly chopped
1/4 cup fresh basil leaf
1/4 cup balsamic vinegar
2 cloves chopped garlic
2 tablespoons fresh lemon juice
1 dash Worcestershire sauce
1/2 cup olive oil
2 tablespoons Dijon mustard
salt and pepper

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.

Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3

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



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 image

On a large white plate place a small mound of the potato-onion salad and surround with thin duck slices. Top potato-onion salad with cabbage slaw. Add sauce around the duck and drizzle on some emulsion.

Provided by Ming Tsai

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

4 duck breasts, skin scored
4 sliced shallots
1/4 cup cognac
2 cups dark chicken stock
4 ounces foie gras, denerved, cut into small pieces and chilled well
Salt and black pepper to taste
Canola oil to cook
1 tablespoon Dijon mustard
Juice of 1 lemon
1/4 cup canola oil
2 cups shredded red cabbage
1/4 cup sliced green scallions
Salt and black pepper to taste
2 cups balsamic vinegar
1/2 cup chinese vinegar
1 1/2 cups canola oil
2 large red onions, sliced
6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on
Salt and black pepper to taste

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



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 VINEGAR POTATO SALAD



Balsamic Vinegar Potato Salad image

If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.

Provided by PEREGRINTOOK

Categories     Salad     Vegetable Salad Recipes

Time 4h35m

Yield 8

Number Of Ingredients 11

10 medium red potatoes, diced
1 small onion, chopped
½ cup diced roasted red peppers
1 (4 ounce) can sliced black olives, drained
1 (10 ounce) can quartered artichoke hearts, drained
½ cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon mustard powder
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 51.1 g, Fat 3.9 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 407 mg, Sugar 5.6 g

ROASTED POTATO SALAD WITH BALSAMIC DRESSING



Roasted Potato Salad with Balsamic Dressing image

This delicious side salad is good for any season and won't go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you're interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving.

Provided by Josh Mika

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 6h

Yield 8

Number Of Ingredients 19

10 red potatoes, scrubbed and dried with paper towels
3 tablespoons canola oil
1 tablespoon dried thyme
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 bunch green onions, sliced
¾ cup roasted red peppers, drained and diced
½ cup kalamata olives, pitted and sliced
1 (10 ounce) can artichoke hearts, drained and chopped
¼ cup chopped fresh parsley
½ cup crumbled Gorgonzola cheese
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste

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.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 18.7 g, Cholesterol 11.2 mg, Fat 18 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 3.6 g, Sodium 1318.9 mg, Sugar 2.9 g

ROASTED POTATO SALAD WITH BALSAMIC-BACON VINAIGRETTE



Roasted Potato Salad with Balsamic-Bacon Vinaigrette image

I do not like traditional potato salad made with mayo or mustard, so I decided to make my own unique recipe. When I brought this to my husbands company potluck all of his friends were impressed and it was gone before I knew it.

Provided by beautiful

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

3 pounds baby red potatoes, cut in half
½ cup olive oil
½ cup minced garlic
1 tablespoon seafood seasoning
8 ounces bacon
¼ cup balsamic vinegar
½ cup minced garlic
salt and pepper to taste
½ cup olive oil
1 large red onion, cut into 1/2-inch dice
1 bunch parsley, minced
5 hard boiled eggs, roughly chopped

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.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 36.5 g, Cholesterol 135.6 mg, Fat 43.3 g, Fiber 3.8 g, Protein 12 g, SaturatedFat 9 g, Sodium 489.5 mg, Sugar 4.1 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.

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING



Bacon and Scallion Potato Salad with Balsamic Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package pre-cooked rosemary and garlic potatoes (recommended: Reeser's)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
2 teaspoons dried tarragon, crushed
1 teaspoon crushed garlic
2 scallions, finely chopped
1/4 cup real bacon pieces

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



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

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 FINGERLING POTATO SALAD



BALSAMIC FINGERLING POTATO SALAD image

Categories     Potato     Side

Yield makes 6 servings

Number Of Ingredients 9

-2 lbs. fingerling potatoes
-4 slices bacon
-1 oz. fresh basil, torn into small pieces
-1/2 cup canola oil
-1/3 cup balsamic vinegar
-1 Tbl. dijon mustard
-1 tsp. each fresh rosemary and thyme.
-1 Tbl. sugar
-1 clove garlic

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



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

BALSAMIC POTATO SALAD



Balsamic Potato Salad image

This is an interesting (and tasty!) take on traditional potato salad. It was a big hit with my family!

Provided by Tonya Young

Categories     Potato Salads

Number Of Ingredients 9

1 lb potatoes, new red
1 c sour cream
1/4 c balsamic vinegar
2 Tbsp olive oil, extra virgin
1/2 tsp salt
1/4 Tbsp pepper
1/2 c green onions
1/2 c celery
1/2 c radishes, sliced

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



WARM BALSAMIC POTATO SALAD image

Categories     Salad     Potato     Side

Yield 6 servings

Number Of Ingredients 11

6 slices bacon
2 lbs small waxy potatoes (such as Yukon gold, Yellow Finn, or Red Rose)
Salt and freshly ground pepper
1 small red onion, minced
1/3 cup finely chopped celery
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp minced fresh chives, plus several for garnishing
¼ cup balsamic vinegar
½ cup chicken broth
2 Tbsp red wine vinegar
1 tsp sugar

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



Grilled Potato Salad with Balsamic Dressing image

A Texas-size family reunion requires a substantial salad like this one on the buffet table. Made with red potatoes, real bacon, tangy dressing and more, it's guaranteed to be gobbled up quickly. -Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 16

6 medium red potatoes (about 1-1/2 pounds), quartered
2-1/4 teaspoons canola oil
3 cups fresh baby spinach
1 cup fresh or frozen corn, thawed
1/2 medium sweet red pepper, julienned
1/2 poblano pepper, seeded and julienned
1/2 medium red onion, thinly sliced
3 green onions, chopped
6 bacon strips, diced
3 garlic cloves, minced
2 shallots, minced
1/2 cup balsamic vinegar
2 tablespoons stone-ground mustard
1 teaspoon pepper
2 hard-boiled large eggs, coarsely chopped
1/4 cup sunflower kernels

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.

Nutrition Facts : Calories 166 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 170mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

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