Balsamic Potato Salad Recipe

Name: Balsamic Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. new red potatoes; 1 c. sour cream; 1/4 c. balsamic vinegar; 1 tbsp. olive oil; 2 tsp. salt; 1/2 tsp. fresh ground pepper; 1 c. sliced scallions; 1 1/2 c. coarsely chopped celery; 1 c. sliced radishes; romaine lettuce leaves - garnish

Servings: persons

2 lb. new red potatoes
1 c. sour cream
1/4 c. balsamic vinegar
1 tbsp. olive oil
2 tsp. salt
1/2 tsp. fresh ground pepper
1 c. sliced scallions
1 1/2 c. coarsely chopped celery
1 c. sliced radishes
romaine lettuce leaves - garnish

1
Cook potatoes in large pot of boiling salted water over medium heat until just tender.
2
Meanwhile make balsamic dressing. Whisk sour cream, vinegar, olive oil, salt and pepper in a large bowl until blended.
3
Stir in all but 2 tbsp. sliced scallions. Drain potatoes well in colander.
4
Transfer to bowl, add dressing and gently toss to coat.
5
Let potatoes cool to room temperature. Add celery and radishes to potatoes and toss gently to combine. Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
6
Sprinkle salad with reserved scallions.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. new red potatoes, 1 c. sour cream, 1/4 c. balsamic vinegar, 1 tbsp. olive oil, and more.

Yes, Balsamic Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Balsamic Potato Salad

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