Balsamic Potato Salad

Tonya Young


Well, I'm a huge balsamic vinegar fan AND red potato fan, so this potato salad is one of my favorites of all the potato salads I've tasted. Pictures are hard to give it justice ...

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★★★★★ 10 votes
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Blue Ribbon Recipe

Notes from the Test Kitchen:
This is an interesting (and tasty!) take on traditional potato salad. It was a big hit with my family!

[Read more about this recipe in Janet's Notebook!]


1 lb
potatoes, new red
1 c
sour cream
1/4 c
balsamic vinegar
2 Tbsp
olive oil, extra virgin
1/2 tsp
1/4 Tbsp
1/2 c
green onions
1/2 c
1/2 c
radishes, sliced


1Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes.
2Meanwhile, make balsamic dressing: Whisk sour
cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until
3Stir in all but 2 tablespoons sliced green onions.
4Drain potatoes well in a colander.
5Transfer to bowl add dressing and gently toss to coat.
6Let potatoes cool to room temperature.
7Add celery and radishes to potatoes in bowl and toss gently to combine.
8Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
9Sprinkle salad with reserved scallions.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy