Balsamic Potato Salad

From Jan Duprey, Best Cook in Town, May/June 2008. Jan doesn’t use salt or pepper in this recipe, but if you’d like the extra seasoning, add it to taste. Serve your salad hot or cold (Jan likes it best hot).


5 pounds potatoes (Yukon Golds, red, or white), peeled or unpeeled
1 green pepper, diced small (about 1 cup)
1 medium-size red onion, diced small (about 1 cup)
1 to 1-1/2 cups Balsamic Vinegar Dressing
Kosher or sea salt and freshly ground black pepper (optional)


Boil potatoes until firm but not too soft. Drain and put back into pot. Break up potatoes with a wooden spoon (but be careful not to mash them). While potatoes are still hot, add diced pepper and onion. Add salt and pepper if you like. Add Balsamic Vinegar Dressing to taste, and serve hot or cold.

Balsamic Vinegar Dressing


1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/2 cup vegetable oil
2 tablespooons sugar
1 tablespoon lemon juice
1/2 teaspoon granulated garlic
1/2 teaspoon dried basil
1 tablespoon Worcestershire sauce
2 teaspoons hot chili sauce (such as Tabasco)


Blend all ingredients together. Makes about 1-½ cups.

Cooking & Recipes

Preparation Time: 

15 minutes

Start to Finish Time: 

40 minutes

Preparation Method

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