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Easy Balsamic Potato Salad

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8 servings
Classic southern potato salad with a twist of balsamic vinaigrette flavor perfect for summer cookouts and BBQs
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Ingredients

  • 4 pounds red potatoes
  • garlic powder to taste
  • sea salt to taste
  • black pepper to taste
  • 6 hard-boiled eggs chopped
  • red onion diced
  • 1 stalk celery chopped
  • ¾ cup pickle slices chopped
  • 1 tablespoon mustard
  • ¾ cup mayonnaise
  • 1 tablespoon balsamic vinaigrette salad dressing
  • 1 teaspoon sugar optional

Instructions

  • 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.)
  • Simultaneously, boil eggs in a separate pot. Drain, cool, peel, and chop eggs to desired consistency. (To expedite cooling of eggs, add ice water to the pan and set aside.)
  • Chop celery, pickles, and dice onions. Set aside.
  • Mix mustard, mayo, sugar, and balsamic vinaigrette dressing in a small bowl until uniform. Set aside.
  • Add all ingredients to a large bowl and toss until incorporated and well coated with mustard combination.
  • Chill until reader to serve. Best eaten cold.