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Balsamic Potato Salad

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  • Prep 15 min
  • Total 35 min
  • Servings 8
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A perfect potato salad for folks (like me) that aren't big fans of mayo. Really simple to make. Tastes best if you have time to make the day before so all of the tasty flavors can come together.
by: TBSP Geoff
Updated May 7, 2015
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  • 10 medium red potatoes (diced)
  • 1 small onion (diced)
  • 1/2 cup diced roasted red pepper (fresh or jarred)
  • 1/2 cup balsamic vinegar
  • 3 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon mustard powder
  • 2 tablespoons chopped fresh parsley


  • 1
    Fill large pot with water and bring to boil. Add potatoes and cook for about 10 minutes or until tender. Drain, transfer to large bowl and set aside to cool.
  • 2
    In separate medium bowl, whisk together balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley.
  • 3
    Add onions and red pepper to bowl with potatoes. Pour the balsamic mixture over vegetables and stir to coat. Chill for at least 4 hours (preferably overnight) before serving.

Nutrition Information

No nutrition information available for this recipe
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