Ingredients:
10 medium red potatoes, diced
1 small onion, chopped
1/2 c. diced roasted red peppers
1 - 4 oz. can sliced black olives, drained
1 - 10 oz. can quartered artichoke hearts, drained
1/2 c. Oregano White Balsamic
3 tsp. Basil Olive Oil
1/2 tsp. mustard powder
2 Tbsp. chopped fresh parsley
10 medium red potatoes, diced
1 small onion, chopped
1/2 c. diced roasted red peppers
1 - 4 oz. can sliced black olives, drained
1 - 10 oz. can quartered artichoke hearts, drained
1/2 c. Oregano White Balsamic
3 tsp. Basil Olive Oil
1/2 tsp. mustard powder
2 Tbsp. chopped fresh parsley
Instructions:
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. 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, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
