BALSAMIC GLAZED ROASTED POTATO SALAD
Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!
Provided by MOONANGEL
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g
BALSAMIC VINEGAR DRESSING
A classic dressing that everyone should know! The "formula" is 1 part vinegar to 3 parts oil. Some people who like sharper dressing will use less oil. The better the quality of the vinegar and oil, the better the dressing!
Provided by Nagi | RecipeTin Eats
Time 2m
Number Of Ingredients 7
Steps:
- Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
- Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.
BALSAMIC VINEGAR POTATO SALAD
If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.
Provided by PEREGRINTOOK
Categories Salad Vegetable Salad Recipes
Time 4h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 51.1 g, Fat 3.9 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 407 mg, Sugar 5.6 g
BALSAMIC POTATOES
These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me - incredible things will happen.
Provided by Jamie Oliver
Categories Sides Christmas Potato Vegetable sides
Time 2h20m
Yield 10 as a side
Number Of Ingredients 8
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.
Nutrition Facts : Calories 307 calories, Fat 7.2 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.4 g protein, Carbohydrate 56.4 g carbohydrate, Sugar 12.6 g sugar, Sodium 0.3 g salt, Fiber 4.2 g fibre
BALSAMIC POTATO SALAD
Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption. Serve alongside our Tuscan Ribs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 9
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.
POTATO SALAD WITH HERBED BALSAMIC VINAIGRETTE
This potato salad is perfect for a picnic!
Provided by Michelle
Categories Salad
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 307 kcal, Carbohydrate 42 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Sodium 635 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
HERB-VINEGAR POTATO SALAD
Steps:
- Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.
BALSAMIC POTATO SALAD
This is an interesting (and tasty!) take on traditional potato salad. It was a big hit with my family!
Provided by Tonya Young
Categories Potato Salads
Number Of Ingredients 9
Steps:
- 1. Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes.
- 2. Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended.
- 3. Stir in all but 2 tablespoons sliced green onions.
- 4. Drain potatoes well in a colander.
- 5. Transfer to bowl add dressing and gently toss to coat.
- 6. Let potatoes cool to room temperature.
- 7. Add celery and radishes to potatoes in bowl and toss gently to combine.
- 8. Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
- 9. Sprinkle salad with reserved scallions.
OIL AND VINEGAR POTATO SALAD
Provided by Maria Helm Sinskey
Categories Mustard Potato Side Marinate Picnic Vegetarian Low Cal Backyard BBQ Dinner Vinegar Summer Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
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 ROASTED POTATO SALAD
Balsamic glazed potato salad made with roasted potatoes.
Provided by Leigh Anne Wilkes
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Line a baking sheet with foil.
- Drizzle quartered potatoes in olive oil, stir to coat.
- Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through.
- Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
- Remove potatoes from oven and allow to cool. Doesn't need to be room temperature, can still be a little warm but not hot.
- Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
- Sprinkle with bacon, green onions and parsley.
- Serve at room temperature
Nutrition Facts : Calories 211 kcal, Carbohydrate 22 g, Protein 3 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 5 mg, Sodium 79 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
BALSAMIC VINEGAR POTATO SALAD
Make and share this Balsamic Vinegar Potato Salad recipe from Food.com.
Provided by Mika G.
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 247.7, Fat 3.8, SaturatedFat 0.5, Sodium 295.5, Carbohydrate 48.6, Fiber 7.4, Sugar 3.3, Protein 6.8
ROASTED SWEET POTATOES WITH BALSAMIC VINEGAR AND ROSEMARY
This is classic comfort food that tastes great and makes your house smell welcoming on a Sunday afternoon. It accompanies so many things, and can be easily doubled to feed a crowd. -Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a large bowl, toss sweet potatoes with oil, rosemary, salt and pepper; transfer to two 15x10x1-in. baking pans., Roast until tender and lightly browned, stirring occasionally, about 30 minutes. Toss with vinegar and cheese.
Nutrition Facts :
SIMPLE SALAD WITH BALSAMIC VINAIGRETTE
Provided by The Hearty Boys
Categories main-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
- Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.
ROASTED BALSAMIC RED POTATOES
When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BALSAMIC-GLAZED POTATOES
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Number Of Ingredients 6
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.
ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR
Make and share this Roasted Potato Salad With Capers and Balsamic Vinegar recipe from Food.com.
Provided by dicentra
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301.5, Fat 13.8, SaturatedFat 1.9, Sodium 223.7, Carbohydrate 41.4, Fiber 5.3, Sugar 2.1, Protein 4.9
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- Fill large pot with water and bring to boil. Add potatoes and cook for about 10 minutes or until tender. Drain, transfer to large bowl and set aside to cool.
- In separate medium bowl, whisk together balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley.
- Add onions and red pepper to bowl with potatoes. Pour the balsamic mixture over vegetables and stir to coat. Chill for at least 4 hours (preferably overnight) before serving.
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- Preheat the oven to 425 degrees. Melt 2 tablespoons unsalted butter in a large cast iron skillet in the oven as it preheats.
- Boil the potatoes in a pot of water with 1/2 teaspoon baking soda and 1/2 teaspoon salt for 5 minutes; drain.
- Remove the cast iron skillet from the oven and add the potatoes to the hot pan. Sprinkle with the remaining salt, minced garlic, thyme, rosemary, and pepper. Stir gently until the potatoes are well coated.
- Return the skillet to the oven and roast for 15 to 20 minutes. Stir in the balsamic vinegar and continue baking another 5 to 6 minutes, until the potatoes are browned and crispy.
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Servings 8Total Time 30 minsCategory Side Dish
- Boil or microwave the potato until just tender—take care to not overcook it or it will break up. Refresh the potato under cold water, drain and place in a large serving bowl.
- Put the whole-egg mayonnaise, coriander leaves, olive oil and lemon juice in a blender and process until smooth. Season to taste with salt and freshly ground black pepper.
- Heat the oil in a frying pan, add the spring onion and balsamic vinegar and stir. Cook over low heat for 3 minutes, cool, and then add to the mayonnaise mixture with the chopped tomato. Pour the dressing over the potato and toss so that every piece is coated. Cover the bowl with plastic wrap and refrigerate until ready to serve.
- Fry the bacon until very crispy and drain on paper towels. Grate or finely chop the hard-boiled egg. Add the bacon, egg and snow pea sprouts to the salad, toss and serve.
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- Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.
- Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.
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- Cut potatoes into bite-sized pieces. (I cut mine into quarters then cut each quarter into thirds.) Place in a pot of water and bring to a boil and cook until potatoes are fork tender (about 10 minutes).
- Drain potatoes, season with sea salt, black pepper, and garlic powder, then allow to cool. (To expedite cooling, I spread potatoes out on a baking sheet and stick in the freezer while completing next steps.)
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