Balsamic Brussels Sprouts Potato Salad

This Balsamic Brussels Sprouts Potato Salad is the epitome of comfort food. It’s entirely vegan, gluten free, super easy to make, and so delicious for dinner and lunch. Also seriously a keeper for Christmas.

You might think it’s a bit extraordinary if I tell you to make a potato salad for Christmas.

You might expect other things like a Chickpea Lentil Shepherd’s Pie.

If you’re looking for other delicious and super easy to make recipes that the whole family will love, look no further. Use the search bar and enjoy.

Make this Balsamic Brussels Sprouts Potato Salad and with no exception you will find that it is:

festive, super delicious, perfect for Christmas, so delicious for dinner, lunch and many more.

Packed with fantastic flavors, remarkable, satisfying, filling, super easy, elegant, addictive, versatile and a must make that you don’t want to miss out on your table.

What’s in potato salad

Classic Potato Salad is made with mayonnaise and eggs. So obviously it’s not vegan or dairy free.

I do that differently and use my Tahini Dressing. It is additive, be brave not to eat the dressing before serving.

I use also Brussels sprouts here, which are roasted in balsamic vinegar.

The rest is just really basic ingredients like bell pepper, capers, onions, and of course potatoes.

How long do you boil potatoes for potato salad

You might find it’s not important to estimate the cooking time. But for me and from my experience, it does really matter: you don’t want the potatoes to be too soft or too hard. It’s all about balance, as in many things in life.

So for me the perfect boiling time is around 15 -20 minutes, which depends on your type of potato.

Best Potatoes for potato salad

There are so many varieties of potatoes, so it can be a bit tricky or intimidating to find the best type for potato salad.

In general you can say waxy are better than starchy for making a potato salad.

Also all varieties of white and Yukon are great for potato salad, and of course russet potatoes.

When choosing the right potatoes: smaller are better than bigger ones.

Last and finally, avoid sprouted potatoes. These are not good for the taste and texture in a salad at all.

How to roast Brussels sprouts

Just as with the potatoes, I found out that the success of the dish really depends on the used preparation time.

Roasting Brussels sprouts too long is not good because the sprouts can be burnt and get a bitter taste.

Naturally that will affect the whole dish. So you want to get the right time when it comes to roasted Brussels sprouts.

For me this is 15 minutes. So you mix everything: balsamic vinegar, the optional maple syrup, season with salt, and pepper. Roast all of this at 410°F.

How to make Balsamic Brussels Sprouts Potato Salad

First you will need to cook your potatoes, clean them properly.

You can leave the skin on or peel them. Up to your preferences.

Use a pot with water and a tiny amount of salt. place potatoes in it. As I mentioned, the cooking time will depend in your type. Check it carefully after 15 minutes.

Also it’s really delicious to roast the potatoes if you like. This will lead to a deeper and more robust flavor.

While the potatoes are cooking, make the Brussels Sprouts. Mix balsamic vinegar with sprouts, the optional maple syrup, season with salt and pepper. Bake them on a prepared sheet pan with parchment paper for around 15 minutes at 410°F.

Finally, make the Tahini Dressing. Combine tahini, water, vegenaise, minced garlic, and red vinegar. Set side.

Assembling the Balsamic Brussels Sprouts Potato Salad: In a bowl combine, place cooked potatoes, roasted balsamic Brussels sprouts, onions, bell pepper, optional capers, and mix with the dressing.

Divide in bowls or on plates, eat, and enjoy.

This Balsamic Brussels Sprouts Potato Salad makes a lip smacking dinner, lunch, work lunch, meal preparation and of course a fantastic option for any Christmas or holiday dinner.

It will be even better if you prep the salad the night before, so the flavors are really enhanced to the top flavor experience. This will make meal prep making really a breeze and easy.

Keep in mind we’re all so busy when planning Christmas dinner, so this is a great way to make it happen in advance.

I made this for some friends and all agreed, even the meat eaters, that they had no idea it’s made without any dairy.

Must be the Tahini dressing which is truly the star of the show. It tastes so much better than any mayo, vegan or not.

Seriously so addictive and packed with bold flavors.

If you give this Balsamic Brussels Sprouts Potato Salad a try, tag me on Instagram or Facebook with a lovely picture.

Love seeing all your remakes!

Cheers, Florian.