Description
A refreshing and tangy balsamic potato salad.
Ingrédients
L'échelle
- 2 pounds baby potatoes
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Wash and cut baby potatoes in half.
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain and let cool.
- In a bowl, mix balsamic vinegar, olive oil, garlic powder, salt, and pepper.
- Add cooled potatoes and toss gently to coat.
- Stir in chopped parsley.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Best served chilled.
- Add cherry tomatoes for extra color.
- Can be made a day in advance.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Salad
- Méthode: Boiling
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 180
- Sucre: 1g
- De Sodium: 200mg
- La graisse: 10g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 9g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 3g
- La protéine: 3g
- Le taux de cholestérol: 0mg
Mots-clés: balsamic potato salad