Balsamic Vinegar Potato Salad


  • 10 medium red potatoes, diced
  • 1 small onion, chopped
  • 1/2 c diced roasted red pepper
  • 4 oz. black olives, sliced
  • 1 (10 oz.) can quartered artichoke hearts, drained
  • 1/2 c Balsamic Vinegar
  • 3 tsp. EVOO 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. mustard powder
  • 2 T chopped fresh parsley (optional)


  • Place potatoes in a saucepan with enough water to cover. Bring to a boil; cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
  • Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes.
  • In a separate bowl, whisk together the Balsamic Vinegar, EVOO, oregano, basil, mustard powder and parsley.
  • Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

F. Oliver’s Oil and Vinegar recommendations: