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Balsamic Potato Salad

balsamic potato salad Recipe

With an Italian vinaigrette dressing… this potato salad is perfect for warm-weather picnics!


  • For:
  • 8 servings
  • 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
  • 3 tsp Urban Accents Roma
  • 1/2 tsp mustard powder
  • 2 Tbsp chopped fresh parsley
  • Preparation: 15 min
  • Cooking: 20 min
  • Ready in: 35 min


  1. Place potatoes in medium saucepan, cover with cold water by 1-inch. Bring to a boil; cook for 5-10 minutes until tender.
  2. Drain thoroughly and transfer to a large bowl. Add onion, red pepper, olives and artichokes.
  3. In a separate bowl, whisk together balsamic vinegar, olive oil, Roma, mustard powder and parsley.
  4. Pour over potato mixture and gently combine.
  5. Chill for at least 4 hours so flavors can meld.

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