Rating: 4 stars
59 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 3

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.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

257 calories; protein 6.9g; carbohydrates 51.1g; fat 3.9g; sodium 407mg. Full Nutrition
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