Balsamic Vinegar Potato Salad Recipe -
Balsamic Vinegar Potato Salad Recipe
  • READY IN 4+ hrs

Balsamic Vinegar Potato Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    4 hrs 35 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2004

Excellent recipie!! All you need is salt & pepper and of course the amount of Balsamic can be adjusted to suite one's taste. Rather than boil the potatoes, a much faster alternative is to just prick each potato and microwave them. Potatoes are less "soggy" and retain their moisture. Wait until they are cooler, dice them et voila...done. Far less work, not to mention heating up the kitchen. Also, you can substitute green onions and Dijon mustard...equally excellent results!!

Most Helpful Critical Review
Jun 29, 2005

I didn't like the combined flavors. I had high hopes for this one. It's probably just a personal taste issue.

May 21, 2007

Delicious!! I was assigned potato salad for a picnic and I hate potato salad and refuse to eat anything with mayo in it, so I did some research and found this recipe, with all things I love in it. It was a huge hit, especially with all the other people who are not fans of your average potato salad. I made three minor adjustments, I used kalamata olives, since those are my favorite, I used white balsamic, since I thought it would make a prettier presentation, and I discovered at the last second I was out of mustard powder, so I used a heaping tablespoon of dijon mustard. It was great, will make again. Plus it is picnic friendly!!

May 31, 2004

I made this recipe and it was fabulous! I roasted the red peppers myself and used 2 shallots instead of the white onion because I find this onion too sharp tasting to use uncooked. I sure red onions would be even better. I used the microwaving technique suggested by some other people to cook the potatoes and it really kept the potatoes from getting mushy. However, make sure to test each of the potatoes for doneness because a few of the bigger potatoes weren't quite cooked long enough for my taste. This recipe was fantastic none the less! Thanks Peregrintook!

May 26, 2004

I really liked this, but it didn't receive any favorable comments or requests for the recipe when I served it for guests. It is very different from traditional potato salad, so maybe that's why they didn't seem to like it much. One lady said it wasn't moist enough for her (she prefers traditional potato salad with lots of mayo.) Definitely needs salt!!!

Jan 16, 2005

I absolutley love this! It is quick easy, and delicious. The ingredients blend beautifully. I even use it as a quick supper for myself. Thank you for submitting!

Jul 12, 2005

This was different but good. Let it sit for 24-36 hours before touching and that seemed to help the flavors meld together. I do think this recipe would turn off a lot of people.

Jun 27, 2005

Very good! Easy to make and very pretty. My family all enjoyed it too!


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 407 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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