Balsamic Vinegar Potato Salad

Balsamic Vinegar Potato Salad

41
PEREGRINTOOK 1

"If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh."

Ingredients

4 h 35 m {{adjustedServings}} servings 257 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

41
  1. 59 Ratings

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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...

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 i...

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 on...