Potato Salad with Balsamic Dressing


Happy Wednesday to you!  Today I am bringing you a quick, easy and tasty potato salad that I made for my Boss’s barbecue last Saturday.  The pictures are not great but the flavor is!

I made this salad before I went to work, it’s quick, easy and it is perfect for travel.  I decided to use a balsamic salad dressing instead of traditional mayonnaise for a couple of reasons, the main reason is calories!  Who needs all those high calories in a salad?  Plus I needed a recipe that is good for vegans and meat eaters and I thought this salad would be perfect!!

For the potatoes I used Baby Dutch Yellow Potatoes that I picked up from Trader Joe’s.  I really like these potatoes because there pretty creamy and there small which makes for quicker cooking time.  For the balsamic dressing I cheated and used Trader Joe’s Fat Free Balsamic Dressing, added some salt, pepper and scallions and that’s it.  Pretty easy!!  It would have been nice to make my own dressing, but sometimes convenience is better.

I should tell you this salad is good cold, room temperature or warm.  If you have left over potato salad this makes for a wonderful skillet fried potato dish.  Just slices them up smaller, throw them in a skillet with some olive oil, and cook until lightly brown.  That’s one of my cheats that I do to get two different dishes out of one recipe.

Potato Salad with Balsamic Dressing
Nutrition Information
  • Serves: 8 servings
  • Serving size: 1 cup
Prep time: 
Cook time: 
Total time: 
A simple, healthy, quick potato salad made with balsamic dressing and scallions.
  • 2 lbs. Dutch Yellow Baby Potatoes
  • ¼ cup scallions, diced
  • 3 Tbsp. Balsamic Dressing, fat free
  1. Wash and scrub the potatoes
  2. In a large pot bring about 4 cups of water to a boil; add potatoes. Cook until fork tender about 20 minutes.
  3. Drain potatoes and set a side until cooled.
  4. Slice potatoes into quarters or bite size pieces and add to a bowl. Add scallions and balsamic dressing, toss to coat.
  5. Refrigerate until ready serve.
Calories per serving: 88.1, Fat: 0, Cholesterol: o, Sodium: 68.4, Potassium: 8.6, Carbs: 22, Fiber: 2.1, Sugar: 2, Protein: 2.1

What is your favorite kind of potato salad?  My Husband LOVES the traditional potato salad made with mayonnaise and eggs.  Me, I like my Balsamic Potato Salad.  I’m more of a balsamic person rather than a mayonnaise person.  Oh, I almost forgot to tell you, since I was making this for vegans and meat eaters, I served it with a side of bacon that I made.  I just made normal bacon and crumbled it up.  I tried to make sure this dish satisfied everyone no matter what kind of eater you are.

Have a great day!




  1. Easy peasy! Love the idea of adding a balsamic dressing!

  2. My FAVORITE potato salad is one that I make with an olive oil/roasted garlic/chives dressing. To die for. But I love me some balsamic also! I’m sure this is amazing!

  3. YUM!! I usually don’t love potato salads b/c of their mayonnaise dressings but this looks fantastic!!

  4. This salad looks perfect for a summer picnic or bbq!

  5. Love the balsamic approach to this. I hate mayo-ey potato salads so much!

  6. I too love those yellow potatoes from TJ’s. And your potato salad looks delish! What a wonderful idea to re-incarnate it into hash browns! 🙂

  7. Easy and yummy…can’t beat that. And you’ve reminded me I need to make a long overdue TJ’s run 🙂

  8. What a great version of potato salad! I absolutely lovel balsamic, so I’m sure I’d enjoy this!

  9. I love how simple yet delicious this potato salad is! Soo much better than the fattening mayonnaise kind 🙂 Thanks for sharing this great recipe.

  10. Sounds delicious Jen!

  11. I’m all for mayo-less recipes! Gonna try this potato salad out soon =)


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