Balsamic Potato Salad

    Balsamic Potato Salad

    (61)
    16saves
    4hr35min


    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!

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (60)

    by
    73

    Excellent recipie!! All you need is salt & pepper and of course the amount of Balsamic can be adjusted to suite one's taste. Rather than boil the potatoes, a much faster alternative is to just prick each potato and microwave them. Potatoes are less "soggy" and retain their moisture. Wait until they are cooler, dice them et voila...done. Far less work, not to mention heating up the kitchen. Also, you can substitute green onions and Dijon mustard...equally excellent results!!  -  14 May 2004  (Review from Allrecipes US | Canada)

    by
    54

    Delicious!! I was assigned potato salad for a picnic and I hate potato salad and refuse to eat anything with mayo in it, so I did some research and found this recipe, with all things I love in it. It was a huge hit, especially with all the other people who are not fans of your average potato salad. I made three minor adjustments, I used kalamata olives, since those are my favorite, I used white balsamic, since I thought it would make a prettier presentation, and I discovered at the last second I was out of mustard powder, so I used a heaping tablespoon of dijon mustard. It was great, will make again. Plus it is picnic friendly!!  -  21 May 2007  (Review from Allrecipes US | Canada)

    by
    26

    I made this recipe and it was fabulous! I roasted the red peppers myself and used 2 shallots instead of the white onion because I find this onion too sharp tasting to use uncooked. I sure red onions would be even better. I used the microwaving technique suggested by some other people to cook the potatoes and it really kept the potatoes from getting mushy. However, make sure to test each of the potatoes for doneness because a few of the bigger potatoes weren't quite cooked long enough for my taste. This recipe was fantastic none the less! Thanks Peregrintook!  -  31 May 2004  (Review from Allrecipes US | Canada)

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