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 calories
carbohydrate: 51.1 g
cholesterol: : -
fat: 3.9 g
fiber: 6.6 g
protein: 6.9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 407 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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