The Balsamic Potato Salad Recipe is one of my favorite dishes to bring to gatherings, and I just know your family will love it too. There’s something so special about the way the tangy balsamic vinegar plays with the creamy sour cream that makes everyone ask for seconds.
What makes this salad truly shine is the beautiful balance of flavors — the rich balsamic vinegar and smooth olive oil create a dressing that’s far more interesting than your everyday mayo-based potato salad. The secret is using just-tender potatoes that soak up every bit of that delicious flavor without falling apart.
I’ve served this at countless family dinners and potlucks, and it never fails to impress the folks around our table. It’s become one of those dishes my grandchildren request by name, which tells you everything you need to know about how crowd-pleasing it really is.
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Balsamic Potato Salad Recipe
Ingredients
- 2 pound Potatoes
- 1 cup Sour Cream
- 0.25 cup Balsamic Vinegar
- 1 tablespoon Olive Oil
- 2 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Onions
- 1.5 cup Celery
- 1 cup Lettuce
Instructions
- Cook potatoes in a large pot of boiling salted water over medium heat just till tender, 15-20 min.
- Meanwhile, make balsamic dressing: Whisk lowfat sour cream, balsamic vinegar, extra virgin olive oil, salt and pepper in a large bowl till blended.
- Stir in all but 2 tb sliced scallions.
- Drain potatoes well in a colander.
- Transfer to bow; add in dressing and gently toss to coat.
- Let potatoes cold to room temperature.
- Add in celery and radishes to potatoes in bowl and toss gently to combine.
- Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
- Sprinkle salad with reserved scallions.
