Equipment
Ingredients
Salad Base
- 800 g new potatoes, whole or halved if large
- 1 red bell pepper, diced small (0.5cm)
- 15 g fresh chives, finely chopped
Balsamic Vinaigrette
- 60 ml olive oil, extra virgin
- 30 ml balsamic vinegar, good quality
- 5 g dijon mustard
- 3 g salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 324 kcal
- Protein
- 4 g
- Carbohydrates
- 44 g
- Fat
- 15 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 339 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 2072 mg
- Calcium
- 59 mg
- Iron
- 2.3 mg
- Magnesium
- 127 mg
- Phosphorus
- 254 mg
- Zinc
- 1.7 mg
- Vitamin A
- 83 mcg
- Vitamin C
- 94 mg
- Vitamin E
- 2.8 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.4 mg
- Folate
- 17 mcg
- Water
- 40 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash the potatoes thoroughly. Leave whole if small, or cut into uniform 3-4 cm chunks. Dice the red bell pepper into small 0.5 cm cubes and finely chop the chives.
Place potatoes in a large pot and cover with cold water by at least 2 cm. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer.
Simmer the potatoes until tender when pierced with a fork, approximately 15-20 minutes depending on size. Do not overcook to the point of crumbling.
While potatoes cook, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper in a large mixing bowl until fully emulsified.
Drain the potatoes well. While they are still hot, transfer them immediately to the bowl with the vinaigrette and toss gently to coat. The heat helps the potatoes absorb the dressing.
Allow the potatoes to cool to room temperature (about 20 minutes). Once cooled, fold in the diced red bell peppers and fresh chives. Serve immediately or chill for later.
Chef's Notes
- Dressing the potatoes while they are hot is the secret to a flavorful interior, not just a coated exterior.
- For the best texture, ensure the red peppers are diced very small so they distribute evenly in every bite.
- If you want a more robust meal, this salad pairs exceptionally well with grilled fish or roast chicken.
- Leftovers can be sautéed in a pan the next day for a delicious crispy potato hash.
Storage
Refrigerator: 3 days — Flavors meld over time, but peppers may lose some crispness.
Troubleshooting
Potatoes are falling apart
Cause: Potatoes were overcooked or a starchy variety (like Russet) was used instead of waxy.
Fix: Handle very gently and mash slightly for a 'smashed' potato salad style.
Prevention: Use waxy new potatoes and check for doneness early.
Dressing tastes too sharp
Cause: Balsamic vinegar acidity varies by brand.
Fix: Add a teaspoon of maple syrup or sugar to balance the acidity.
Prevention: Taste dressing before adding potatoes.
Cultural Context
While creamy potato salads are a staple of American picnics, vinegar-based potato salads have deep roots in German and French cuisine. This version utilizes balsamic vinegar for a modern, sweeter acidity profile that highlights the earthiness of the new potatoes.
