The Art of Perfect Mediterranean Balsamic Potato Salad Creation

Perfect Potato Roasting Mastery

Master the technique of achieving golden, crispy-edged potatoes with creamy interiors.

Balsamic Dressing Excellence

Learn the skill of balancing tangy balsamic vinegar with complementary flavors.

Herb Integration Perfection

Perfect the method of incorporating fresh herbs for maximum flavor and visual impact.

Temperature Balance Technique

Master the art of serving at optimal temperature for best flavor development.

Mediterranean Assembly Strategy

Learn optimal mixing techniques for perfect flavor distribution and attractive presentation.

Mediterranean Potato Salad Mastery Secrets for Perfect Balsamic Flavor Balance

Potato Selection: Use small, uniform baby potatoes for even cooking and attractive presentation.

Roasting Technique: Place potatoes cut-side down for maximum caramelization and crispy edges.

Dressing Timing: Toss warm potatoes with dressing for better absorption and flavor penetration.

Herb Freshness: Add fresh herbs just before serving to maintain bright color and flavor.

Temperature Service: This salad is delicious warm, room temperature, or slightly chilled.

Make-Ahead Option: Can be prepared hours ahead, but add fresh herbs right before serving.

Mediterranean Balsamic Roasted Potato Salad with Fresh Herbs and Cherry Tomatoes

Name: Mediterranean Balsamic Roasted Potato Salad with Fresh Herbs and Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: For the Roasted Potatoes:; 2 pounds small baby potatoes, halved; 3 tablespoons extra virgin olive oil; 1 teaspoon coarse sea salt; 1/2 teaspoon freshly ground black pepper; For the Balsamic Dressing:; 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon honey or maple syrup; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; For the Fresh Vegetables:; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/4 cup Kalamata olives, pitted and halved; For the Herb Blend:; 1/3 cup fresh parsley, chopped; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh oregano; 2 tablespoons fresh chives, chopped; For the Finishing Touches:; 1/4 cup crumbled feta cheese (optional); 2 tablespoons pine nuts, toasted; Lemon zest from 1 lemon; Extra virgin olive oil for drizzling; For Seasoning:; Flaky sea salt; Freshly cracked black pepper; Red pepper flakes (optional)

A vibrant and flavorful Mediterranean-inspired potato salad featuring perfectly roasted baby potatoes tossed in rich balsamic vinegar, olive oil, and fresh herbs. This warm potato salad combines tender roasted potatoes with sweet cherry tomatoes, red onions, and aromatic herbs, creating a sophisticated side dish that's perfect for gatherings, barbecues, or as a healthy weeknight dinner companion. The balsamic glaze adds depth and tanginess while the fresh parsley and herbs provide brightness and color.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Roasted Potatoes:

2 pounds small baby potatoes, halved

3 tablespoons extra virgin olive oil

1 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

For the Balsamic Dressing:

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon honey or maple syrup

2 cloves garlic, minced

1 teaspoon Dijon mustard

For the Fresh Vegetables:

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup Kalamata olives, pitted and halved

For the Herb Blend:

1/3 cup fresh parsley, chopped

2 tablespoons fresh basil, chopped

1 tablespoon fresh oregano

2 tablespoons fresh chives, chopped

For the Finishing Touches:

1/4 cup crumbled feta cheese (optional)

2 tablespoons pine nuts, toasted

Lemon zest from 1 lemon

Extra virgin olive oil for drizzling

For Seasoning:

Flaky sea salt

Freshly cracked black pepper

Red pepper flakes (optional)

Instructions

Preheat oven to 425°F (220°C) and line large baking sheet with parchment paper.

Wash and halve baby potatoes, leaving skin on for extra texture and nutrients.

In large bowl, toss halved potatoes with olive oil, salt, and black pepper.

Arrange potatoes cut-side down on prepared baking sheet in single layer.

Roast for 25-30 minutes until golden brown and fork-tender, flipping once.

Meanwhile, whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon mustard.

In large serving bowl, combine warm roasted potatoes with balsamic dressing.

Add halved cherry tomatoes, sliced red onion, and Kalamata olives to potatoes.

Gently toss mixture to coat all ingredients evenly with dressing.

Add fresh parsley, basil, oregano, and chives, mixing gently to distribute.

Season with additional salt and pepper to taste preferences.

Top with crumbled feta cheese and toasted pine nuts if using.

Garnish with lemon zest and drizzle with extra olive oil.

Add red pepper flakes for heat if desired.

Serve warm or at room temperature for best flavor development.

Can be made ahead and refrigerated, bring to room temperature before serving.

Mediterranean Balsamic Roasted Potato Salad with Fresh Herbs and Cherry Tomatoes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Mediterranean Balsamic Potato Salad Creation

Mediterranean Balsamic Roasted Potato Salad with Fresh Herbs and Cherry Tomatoes

Ingredients

Instructions