This Balsamic Potato Salad is a light and peppery recipe, which is made with tender new potatoes, arugula, and a zesty white balsamic vinaigrette. It’s a healthy, mayonnaise-free side dish, perfect for a sophisticated lunch or dinner, ready in about 30 minutes.
Balsamic Potato Salad Ingredients
A vibrant, elegant combination for a modern potato salad.
- 2 ½ pounds small red and Yukon Gold potatoes, cut into ¼-inch slices
- Kosher salt and freshly ground pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons white balsamic vinegar
- 1 tablespoon peperoncini brine, plus 2 tablespoons sliced peperoncini
- 1 ½ teaspoons fresh thyme leaves
- ¼ cup extra-virgin olive oil
- 3 cups lightly packed wild or baby arugula
- Flaky sea salt, such as Maldon, for serving
How To Make Balsamic Potato Salad
A step-by-step guide to this simple and flavorful side dish.
- Boil the Potatoes: Place the sliced potatoes in a large pot and cover with generously salted water by about 2 inches. Bring to a boil, then reduce the heat to medium and cook for about 5 minutes, until the potatoes are just tender when pierced with a fork. Drain them well.
- Make the Vinaigrette: While the potatoes cook, whisk together the Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme in a small bowl. Slowly whisk in the olive oil until the dressing is emulsified. Season with kosher salt and pepper.
- Dress the Potatoes and Arugula: Transfer the drained potatoes to a rimmed baking sheet to cool slightly. Drizzle about half of the prepared dressing over the still-warm potatoes and toss gently. In a large bowl, toss the arugula and the sliced peperoncini with a few tablespoons of the remaining dressing.
- Assemble and Serve: Arrange the dressed potatoes and the arugula mixture on a platter. Drizzle with the last of the dressing. Finish with a sprinkle of flaky sea salt and a few more grinds of black pepper before serving.
Recipe Tips
For the most flavorful, perfectly textured potato salad.
- How to get the most flavorful potatoes? The most important trick is to dress the potatoes while they are still warm. The warm, porous potato slices will soak up the zesty vinaigrette, seasoning them from the inside out and creating a much more flavorful salad.
- What is white balsamic vinegar? White balsamic vinegar is made from the same grapes as traditional dark balsamic but is cooked at a lower temperature to prevent it from caramelizing and turning dark. It has a slightly sweeter, milder, and less syrupy flavor, which is perfect for a light dressing that won’t stain the potatoes.
- What are peperoncini and their brine? Peperoncini are mild, tangy Italian chili peppers that are typically pickled. Using a tablespoon of their pickling liquid (brine) in the vinaigrette is a clever trick that adds a delicious, tangy, and slightly spicy kick.
- Can I make this ahead of time? This salad is best assembled just before serving to keep the arugula fresh and crisp. However, you can cook the potatoes and make the dressing up to a day in advance. Store them separately in the refrigerator, then let them come to room temperature, toss, and assemble right before you plan to eat.
What To Serve With Balsamic Potato Salad
Perfect main courses to pair with this light and peppery side.
This elegant and versatile potato salad is a wonderful accompaniment to a variety of dishes:
- Grilled salmon or a simple white fish like cod
- Seared steak or grilled chicken breasts
- Roasted pork tenderloin
- As a light and satisfying vegetarian lunch on its own
How To Store Balsamic Potato Salad
Keeping your salad fresh and delicious.
- Best Eaten Fresh: This salad is at its best on the day it’s made, as the arugula will wilt upon storage.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The arugula will not be as crisp, but the flavors will still be good.
Balsamic Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 250 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, definitely not. The thin, colorful skins of the red and Yukon Gold potatoes add a lovely texture and visual appeal to the salad. Just be sure to scrub them well before slicing.
Yes. If you don’t have arugula, baby spinach or watercress would also work well, providing a similar fresh, slightly peppery bite.
If you can’t find white balsamic, you can substitute it with an equal amount of champagne vinegar or white wine vinegar, though you may want to add an extra pinch of sugar to balance the acidity.
Try More Recipes:
- Martha’s Favorite Potato Salad Recipe
- Basic Potato Salad Recipe
- Smoky Potato Salad With Corn and Chipotles Recipe
Balsamic Potato Salad Recipe
Description
An elegant and peppery potato salad featuring tender slices of red and Yukon Gold potatoes, fresh arugula, and a zesty white balsamic and Dijon mustard vinaigrette.
Ingredients
Instructions
- Boil the sliced potatoes in generously salted water for about 5 minutes, until just tender. Drain and let cool slightly.
- While the potatoes cook, whisk together the Dijon mustard, white balsamic vinegar, peperoncini brine, and thyme.
- Slowly whisk in the olive oil to create an emulsified vinaigrette. Season with salt and pepper.
- In a large bowl, drizzle half of the dressing over the still-warm potatoes and toss gently.
- In a separate motion, toss the arugula and sliced peperoncini with a few tablespoons of the remaining dressing.
- Arrange the dressed potatoes and arugula on a platter. Drizzle with the last of the dressing and sprinkle with flaky sea salt before serving.
Notes
- Dressing the potatoes while they are still warm is the secret to a deeply flavorful salad.
- Using a mix of red and Yukon Gold potatoes adds beautiful color and a creamy texture.
- This salad is best assembled just before serving to ensure the arugula stays fresh and crisp.
- The peperoncini and their brine add a fantastic, tangy kick to the dressing.