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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