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Ingredients:
10 medium red potatoes, diced
1 small onion, chopped
1/2 cup diced roasted red peppers
1 4-oz can black olives, drained & sliced
1 10-oz can quartered artichoke hearts, drained
1/2 cup balsamic vinegar
3 tsp olive oil
2-3 tsp Urban Accents Roma
1/2 tsp mustard powder
2 Tbsp chopped fresh parsley
Directions: Place potatoes in medium saucepan, cover with cold water by 1-inch. Bring to a boil; cook for 5-10 minutes until tender. Drain thoroughly and transfer to a large bowl. Add onion, red pepper, olives and artichokes. In a separate bowl, whisk together balsamic vinegar, olive oil, Roma, mustard powder and parsley. Pour over potato mixture and gently combine. Chill for at least 4 hours so flavors can meld.
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