Balsamic Vinegar Potato Salad Recipes

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 POTATOES

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
• Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
• Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
• Meanwhile, peel and slice the onions and garlic. When the time's up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
• Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you're in any doubt when you turn them that it's doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
• Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I've even enjoyed it as a lovely lunch with a big old salad. Delicious.

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.

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.

BALSAMIC-GLAZED POTATOES

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

OIL AND VINEGAR POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
• Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
• Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

BALSAMIC VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a small pot and cover with cold water. Cover and bring to a boil over high heat, reduce heat to a low boil and cook until potatoes are tender, about 20 minutes. Drain in a large colander and place a tea towel over the potatoes. Allow potatoes to sit under the towel and steam for about 10 minutes. When potatoes are cool enough to handle, slice potatoes into 1/4 inch thick slices and place in a large bowl. Pour chicken stock and wine over potatoes and let sit while you make the vinaigrette. In a small lidded container (I used a mason jar - it's my favorite way to make a dressing), pour in Bumble Mission Extra Virgin Olive Oil, Bumble Honey Ginger White Balsamic Vinegar, both types of mustard, honey and salt and pepper. Replace lid and shake vigorously until ingredients are well blended. You can alternately whisk all the ingredients in a bowl if you prefer. Pour dressing over the warm potatoes, sprinkle with chopped herbs and toss gently to combine. Adjust salt to taste. Potato salad can be served warm, room temp or chilled. Enjoy!

POTATO SALAD WITH HERBED BALSAMIC VINAIGRETTE

Steps:

• 1. Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
• 2. Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
• 3. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes, season with the remaining salt and pepper, and toss to coat well. Serve warm or at room temperature.

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.

ROASTED BALSAMIC RED POTATOES

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

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.