BALSAMIC VINEGAR POTATO SALAD

BALSAMIC VINEGAR POTATO SALAD


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

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5-10 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, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill at least 4 hours or overnight before serving.

Yield: 8 servings.