Balsamic Vinegar Potato Salad recipe
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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
Nutrition Info
- 257.1 caloriescarbohydrate: 51.1 gcholesterol: : -fat: 3.9 gfiber: 6.6 gprotein: 6.9 gsaturatedFat: 0.6 gservingSize: -sodium: 407 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Balsamic Vinegar Potato Salad
Directions
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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.