This Honey Balsamic Potato Salad is a delicious and simple alternative to a mayo based potato salad.
Some people just have an aversion to mayonnaise; especially when it comes to salads. I totally get it, I really do. My eldest daughter is one of those people and won’t even touch the stuff.
So every summer when some sort of salad is on the menu for our weekend barbecue, I always have to make one salad that contains no mayo for her and recently experimented and created this Honey Balsamic Potato Salad.
When making mayo-less potato salads, I tend to use red bliss potatoes so there is some color. These potatoes also tend to cook a bit quicker so the entire preparation takes less as well.
How do you make Honey Balsamic Potato Salad?
For this recipe, I used medium sized potatoes, boiled them whole; then cut them down into 1″-2″ chunks for the salad. If you prefer, you can also use the baby red bliss potatoes and cut them in half; this will cut down your cooking time even further.
Once the potatoes are cooked, cool them by adding cold water to the pot and draining the liquid several times until you can handle the potatoes.
When cooled, cut the potatoes; then place into a medium sized bowl and add the scallions and parsley.
In a separate, small bowl, whisk together the honey, balsamic vinegar, oil, salt and pepper. Pour over the potatoes and mix well; then refrigerate at least 2 hours before serving. I prefer to make any salad the day before serving so all of the flavors have time to meld together.
The verdict? This Honey Balsamic Potato Salad was a hit, and not just for my daughter. It was so light, not weighed down like other potato salads and we all enjoyed it immensely.
It was so simple to make and makes a tasty accompaniment to anything your grilling. We happened to serve this potato salad with grilled rib eye steaks and it was perfect. ~Enjoy!
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- Place the potatoes in a large pot and add cold water until the potatoes are completely submerged. Bring the potatoes to a boil and cook until the potatoes soften. To test, stick one of the largest potatoes with the tip of a sharp knife. When it pierces the skin easily, it's done. Drain the potatoes and fill with cold water until the potatoes cool.
- Cut the potatoes into 1"-2" pieces; then add the scallions and parsley.
- In a separate, small bowl, combine the vinegar, honey, oil, salt and pepper and whisk until smooth. Pour over the potatoes; mix well.
- Refrigerate for a minimum of 2 hours prior to serving; best when chilled overnight.
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