Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Boil the halved baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooled potatoes with red onion and cherry tomatoes. Pour the dressing over and gently toss.
- Fold in fresh parsley and basil; adjust seasoning as needed.
- Allow the salad to rest for at least 30 minutes before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg