Jelly Toast

balsamic vinaigrette potato salad

For a girl who loves cool weather – snuggling down in the autumn with a good book and a cup of coffee – the last couple of years (well, really this year) have shown me what warm weather can do. It can lift your spirit and rejuvenate your creativity. Just to name a few things.

I love to cook seasonally, and in my wise old age (at least according to my kids) I’m seeing that the seasons are timed quite perfectly, actually. As soon as I get sick of heavy roasted meals and over-the-top decadent desserts, the weather turns warm and brings with it a whole new wave of culinary options.

Cooking in the warm months means seeking out lighter fare, foods that cook quickly and take little effort. Dishes that won’t weigh you down. Meals to be enjoyed outside among your friends, while sipping an ice cold lemonade – or beer if we’re being completely honest.

My family loves a good cookout. We often get together at my parents’ house to enjoy the pool and beautiful patio, not to mention the great company and delish food. There is always a lot of discussion about the food. Who’s bringing what? Is that enough sides? There’s only one dessert option, is that a problem? Oh, and by the way, the answer to the last question is yes, that’s a problem.


A few years ago, having been assigned to bring a side dish to the upcoming get together, I came across a recipe for a vinaigrette based potato salad, and I gotta tell you, my mind was blown. Growing up, I had only known one type of potato salad and it involved a thick and heavy mayo and mustard based dressing. I liked it alright, but it was never my favorite. This new salad, though, was…wow. Beyond intriguing.

So, obviously I had to try it. I made a batch and my entire family loved it. It was light, yet substantial, and minus the mayo, we didn’t have to worry about serving it on a hot day. The perfect grilling side dish, truly.

Plus, it was a bit fancy, without being fussy. There’s a difference. Sophisticated is perhaps a better word.

Ever since then, my family has been making some version of this vinaigrette potato salad every summer. My mom, sister and I all seem to pass around the assignment of actually making it – not that it’s hard, we just all love it so much. But, it shows up and people love it. Never fails.

And with Mother’s Day just days away, I wanted to share a recipe that reminded me of my mom and sister. We’re crazy about this vinaigrette potato salad. It not only makes the perfect grilling or cookout side dish, it also fits seamlessly into a brunch menu.

Remember the fanciness I mentioned? Moms love fancy, trust me. Fancy potato saladย + brunch + not having to do the dishes = a pretty great Mother’s Day.

See how I snuck the dishes thing in? I’m like a conversational wizard.

This spring, I thought I would play with a variation on our standard recipe using my very favorite extra virgin olive oil and balsamic vinegars from Bumble Olive Oil Company. I have been cooking with their oils and vinegars for months now and am completely smitten. The quality and taste is out of this world. Seriously, I can never go back to the regular stuff. It’s too good! Plus, every time I walk in the store, I am flooded with inspiration for about a million different dishes I could create. Maybe even two million. Either way, it’s a lot.

For my Balsamic Vinaigrette Potato Salad, I went with my new favorite, everyday olive oil: Mission Extra Virgin Olive Oil. It’s got a rich, beautiful flavor that goes well with just about everything. Another good option would be Bumble’s Tuscan Herb Olive Oil. It’s swoon-worthy.

For the balsamic vinegar, I chose the Honey Ginger White Balsamic. I wanted to use something light and fresh, and the Honey Ginger is just that. Bright and vibrant. A bit of honey, mustard and some fresh herbs finishes off the simple yet flavor packed dressing. The best thing about this potato salad (well, one of the best things. I don’t want to be nailed down to favorite feature) is that you can play around with your own combination of flavors. Experiment with different herbs, olive oils and balsamic vinegars.ย  I happened to have dill, parsley and chives on hand, but you could use any combination of herbs you happen to have. It’s breezy.

Play and experiment. That’s what cooking is all about, right?

So, enjoy your weekend and have a very Happy Mother’s Day!

This post is part of an ongoing relationship with Bumble Olive Oil Company. While this is part of a series of sponsored posts, all of the opinions shared within this post are completely my own.


Balsamic Vinaigrette Potato Salad

Yield: Serves 6

5 points+ per serving


1 lb red baby potatoes, scrubbed
1 lb gold baby potatoes, scrubbed
2 Tablespoons of white wine
3 Tablespoons of fat free chicken stock (can use vegetable stock to keep it vegetarian)
3 Tablespoons Bumble Mission Olive Oil
1 teaspoon of whole grain mustard (I used American Spoon Whole Grain - sold at Bumble)
1 teaspoon of Dijon mustard
2 teaspoons honey
salt and pepper
1/4 cup of chopped, fresh herbs (I used a combination of dill, parsley and chives)


Place potatoes in a small pot and cover with cold water. Cover and bring to a boil over high heat, reduce heat to a low boil and cook until potatoes are tender, about 20 minutes. Drain in a large colander and place a tea towel over the potatoes. Allow potatoes to sit under the towel and steam for about 10 minutes. When potatoes are cool enough to handle, slice potatoes into 1/4 inch thick slices and place in a large bowl. Pour chicken stock and wine over potatoes and let sit while you make the vinaigrette. In a small lidded container (I used a mason jar - it's my favorite way to make a dressing), pour in Bumble Mission Extra Virgin Olive Oil, Bumble Honey Ginger White Balsamic Vinegar, both types of mustard, honey and salt and pepper. Replace lid and shake vigorously until ingredients are well blended. You can alternately whisk all the ingredients in a bowl if you prefer. Pour dressing over the warm potatoes, sprinkle with chopped herbs and toss gently to combine. Adjust salt to taste. Potato salad can be served warm, room temp or chilled. Enjoy!
adapted from Ina Garten
May 10th, 2013

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22 comments on “balsamic vinaigrette potato salad”

  1. Love it! Thanks for recipe ๐Ÿ™‚

  2. Such a beautiful recipe! I too love the seasonal change to lighter fare. Happy Mother’s Day Emily!

  3. Love the simplicity and freshness of this!

  4. That honey ginger balsamic sounds out of this world! I’m always looking for sides to go with my meals and this looks totally impressive and beautiful. Your photography is so moody, Emily! I’m in love ๐Ÿ™‚

    A must-pin for sure!

    • Thanks so much for your kind words, Loretta! The moodiness of this shot was so unplanned, but I was really pleased with the way they came out. I’m so glad you like them, too!

  5. LOVE this potato salad!! I can practically taste it. Looking at your gorgeous photos, my mouth is actually watering (honestly!!) You always capture the light in such a gorgeous way. I wish I could do that with my photos. Lovely pictures and an even lovelier recipe.

    • Thanks so much, Kate! I swear when I try to replicate a mood of a certain photo shoot, it fails miserably. I need to work on my consistency for sure. Thanks so much for all your kind words and I hope you love the recipe!

  6. Yum. I love potatoes so much it’s almost weird. A simple supper like this would be perfect for me.

  7. I am so with you on the lighter potato salads–growing up, I always thought the only kind of potato salad was the kind made with mayo. Ick. Discovering that I could make them with vinegar or lemon juice was such a revelation to me!

    • Yes! I’m so not a fan of the mayo/mustard-y version. We never ate a ton of potato salad growing up, because I think my parents (particularly my Dad) didn’t really like it all that much. I’ll need to try a lemon juice version for sure. I love that idea!

  8. It looks so beautiful & yummy. Definitely gonna try this and will let you know how it was! In one word it looks superb!

  9. This looks so delicious! I’ve never thought to put balsamic vinegar in a potato salad, but I definitely will be trying it now!

  10. Pingback: pesto with pea shoots and garlic scapes - Jelly Toast

  11. I’ve super excited to try this recipe this weekend. I grew up with the mayo kind, I think tis will be a very nice light version.
    One question – you mention olive oil in your discussion, but there’s non listed in the recipe ingredients. How much do you put in?

    • Hi Belinda! Yes, there is Olive Oil and it was an over sight that it wasn’t in the ingredient list. Thank you so much for pointing that out! I have added the amount into the list, and it is 3 Tablespoons. I hope you enjoy the salad! It is definitely a favorite in our house ๐Ÿ™‚

      Thanks for stopping by!!

  12. Does the olive oil get thick and white when chilled? I would like to take this to a friend but want it to be appetizing when he eats it the next day.

    • Hi Loretta, yes, the olive oil does firm up a bit in the fridge, although not unpleasantly so. Once it comes to room temp again it will loosen. Thanks for stopping by!