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    Balsamic Vinegar Potato Salad

    Source of Recipe

    10 medium red potatoes, diced
    1 small onion, chopped
    1/2 cup diced roasted red peppers
    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

    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.

    Makes 8 servings




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