Balsamic Potato Salad

    Balsamic Potato Salad


    61 people made this

    About this recipe: A deliciously different way to enjoy potato salad. I used roasted peppers from a jar, though if you're ambitious you can roast your own!

    Serves: 8 

    • 10 medium red potatoes, diced
    • 1 small onion, chopped
    • 100g diced roasted red peppers
    • 75g sliced black olives
    • 1 (280g) jar artichoke hearts, drained
    • 125ml balsamic vinegar
    • 3 teaspoons olive oil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon mustard powder
    • 2 tablespoons chopped fresh parsley

    Prep:15min  ›  Cook:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr35min 

    1. Place potatoes in a saucepan with enough water to cover. Bring to the 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.

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