Balsamic Recipe | Balsamic Vinegar Potato Salad

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
• 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

Cooking 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.

Nutrition Facts

• calories257.1
• carbohydrateContent51.1 g
• fatContent3.9 g
• fiberContent6.6 g
• proteinContent6.9 g
• saturatedFatContent0.6 g
• sodiumContent407 mg
• sugarContent5.6 g