Description
This Italian Potato Salad is a refreshing twist on the classic summer side, inspired by the flavors of a Caprese salad. Instead of mayonnaise, it features a vibrant balsamic vinegar dressing combined with garlic, honey, and olive oil, tossed with warm baby potatoes, fresh cherry tomatoes, mozzarella balls, and fragrant basil. Toasted bread crumbs add a delightful crunch, making it perfect served warm, at room temperature, or chilled.
Ingredients
For the Balsamic Dressing
- ⅓ cup balsamic vinegar
- 2 cloves garlic, minced
- 2 tablespoons honey
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra virgin olive oil
For the Salad
- 2 lbs baby potatoes (red, white, and blue varieties recommended)
- 1 pint cherry tomatoes, large ones halved
- 8 oz Ciliegine mozzarella balls or diced fresh mozzarella
- ½ cup chopped fresh basil
- ½ cup toasted bread crumbs
Instructions
- Prepare the dressing: In a bowl or dressing jar, combine the balsamic vinegar, minced garlic, honey, kosher salt, and black pepper. Add the extra virgin olive oil and whisk or shake vigorously until the dressing is well combined and slightly thickened. Set aside.
- Cook the potatoes: Place the baby potatoes in a large pot with about one tablespoon of kosher salt. Cover with water and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a fork, approximately 15 minutes.
- Drain and cut potatoes: Drain the potatoes in a colander and allow them to cool slightly until warm enough to handle. Cut the potatoes into halves or quarters depending on their size, aiming for roughly 1-inch pieces. Transfer the cut potatoes to a large mixing bowl.
- Toss with dressing: Drizzle about half to three-quarters of the balsamic dressing over the warm potatoes and gently stir to coat them evenly, allowing them to absorb the flavors.
- Add remaining salad ingredients: Fold in the halved cherry tomatoes, mozzarella balls, and chopped basil into the dressed potatoes. Mix gently to combine.
- Serve and garnish: Transfer the salad to a serving bowl. Garnish with toasted bread crumbs and additional fresh basil if desired. Serve the salad warm, at room temperature, or chilled. Optionally, drizzle with extra dressing just before serving to enhance flavor.
- Storage: Keep any leftovers refrigerated and consume within 2 days for best freshness and taste.
Notes
- For a festive look, use a mix of red, white, and blue baby potatoes.
- Fresh mozzarella balls (Ciliegine) provide the best texture and flavor; if unavailable, use diced fresh mozzarella.
- To toast bread crumbs, lightly sauté in olive oil until golden and crisp for added texture.
- This salad tastes great served warm, room temperature, or cold, making it versatile for different occasions.
- Store in an airtight container in the fridge and consume within 2 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
