Spring Potato Salad with Balsamic Vinaigrette Recipe
A delightful Spring Potato Salad with a tangy Balsamic Vinaigrette dressing that is perfect for a light and refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Pan Fry, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
New Potatoes:
- 200 grams new potatoes
Seasoning:
- salt, pepper
Cooking:
- 1 tbs olive oil
Salad:
- 2 cups of lettuce
- 2 radishes
- 1 small cucumber
Balsamic Vinaigrette:
- 1/4 cup olive oil
- 1 tbs balsamic vinegar
- 1 tsp dijon mustard
- 1 clove garlic
- chives
Instructions
- Prep Potatoes: Wash and dry new potatoes, then cut into smaller pieces. Cut lengthwise and in half depending on size.
- Cook Potatoes: Heat olive oil in a pan, add potatoes, season with salt, and cook for about 20 minutes until golden-brown.
- Prepare Salad: Wash, drain, and cut lettuce. Slice radishes and cucumber. Place in a bowl.
- Make Vinaigrette: Mix olive oil, balsamic vinegar, dijon mustard, garlic, chives, salt, and pepper in a cup.
- Combine Ingredients: Add cooked potatoes to salad, pour vinaigrette, mix well, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Spring Potato Salad, Balsamic Vinaigrette, Healthy Salad Recipe
