Ingredients:

• 10 medium red potatoes; diced and cooked
• 1 small onion; chopped
• 1/2 cup roasted red peppers; diced
• 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

Instructions:

1. In a large bowl stir together potatoes, onion, red peppers, olives, and artichokes.
2. In a small bowl, whisk together balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley.
3. Pour dressing over potato mixture and toss.
4. Chill for at least 4 hours or overnight before serving.

Back to the Salad Recipe Index.
Back to All Recipes.