Balsamic Potato Salad

Balsamic Potato Salad

Ingredients

• 10 red potatos (diced)
• 1 onion (chopped)
• 1/2 cup roasted red pepper (diced)
• 4 ozs black olives (sliced, drained)
• Artichoke hearts (quartered, drained)
• 1/2 cup Celia's Traditional White balsamic vinegar
• 3 tsps olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 12 tsp mustard powder
• 2 tbsps fresh parsley (chopped)

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