Balsamic Vinegar Potato Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh. Ingredients:
10 medium red potatoes, diced |
1 small onion, chopped |
1/2 cup diced roasted red peppers |
1 (4 ounce) can sliced black olives, drained |
1 (10 ounce) can quartered artichoke hearts, drained |
1/2 cup balsamic vinegar |
3 teaspoons olive oil |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon mustard powder |
2 tablespoons chopped fresh parsley |
Directions:
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
2. Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
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