Balsamic Vinegar Potato Salad recipe

8 servings

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

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.