BALSAMIC VINEGAR POTATO SALAD

Balsamic Vinegar Potato Salad image

Provided by PEREGRINTOOK

Time 4h35m

Yield 8

Number Of Ingredients 11

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10 medium red potatoes, diced
1 small onion, chopped
½ cup diced roasted red peppers
1 (4 ounce) can sliced black olives, drained
1 (10 ounce) can quartered artichoke hearts, drained
½ cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon mustard powder
2 tablespoons chopped fresh parsley

Steps:

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.
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.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 51.1 g, Fat 3.9 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 407 mg, Sugar 5.6 g