Balsamic Vinegar Potato Salad

Name: Balsamic Vinegar Potato Salad
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 283 grams quartered artichoke hearts, drained; 118 milliliters balsamic vinegar; 113 grams sliced black olives, drained; 1 teaspoon dried basil; 2 Tbsps chopped fresh parsley; 1 teaspoons mustard powder; 3 teaspoons olive oil; 1 small onion, chopped; 1 teaspoon dried oregano; 10 mediums red potatoes, diced; 118 milliliters diced roasted red peppers

Balsamic Vinegar Potato Salad might be just the side dish you are searching for. This recipe makes 8 servings with 282 calories, 6g of protein, and 7g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, whole 30, and vegan diet. Head to the store and pick up artichoke hearts, roasted peppers, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 35 minutes.

Instructions

Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain, and transfer to a large bowl.

Equipment you will use

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.

Ingredients you will need

Balsamic Vinegar