Zesty Potato Salad
A tangy and herby potato salad that breaks away from the gloopy tradition, perfect for any summer cookout or as a refreshing side dish.
Ingredients
Main Ingredients
- 2 pounds Waxy potatoes (like Yukon Golds or red potatoes) These potatoes hold their shape best after boiling.
- 1 cup Balsamic vinaigrette Store-bought or homemade, for best flavor.
- 2 cups Fresh tomatoes Use juicy varieties like cherry or grape.
- 1/2 cup Fresh herbs Choose from parsley, basil, dill, or chives.
- to taste teaspoon Salt More than you think, to enhance flavors.
- to taste teaspoon Black pepper (freshly ground) For an extra kick.
Instructions
Preparation
- Boil the potatoes in salted water until tender, then drain and let cool.
- Cut the cooled potatoes into bite-sized pieces.
- In a large bowl, combine the potatoes, chopped tomatoes, and fresh herbs.
Assembly
- Drizzle the salad with balsamic vinaigrette, and season with salt and pepper to taste.
- Toss everything gently to combine.
- Serve chilled or at room temperature.
Notes
This potato salad can be made a day ahead for better flavor. Adjust the seasoning and vinaigrette just before serving. Feel free to add other ingredients like cucumbers or olives for variation.