Holidays and potato salad are like peanut butter and jelly …. meant to be together!

Recipe makes 8 servings. READY IN 4+ hrs.


  • 10 medium red potatoes, diced
  • 1 small onion, chopped
  • 1/2 cup diced roasted red peppers
  • 1 (4 ounce) can sliced black olives, drained
  • 1 (10 ounce) can quartered artichoke hearts, drained
  • 1/2 cup balsamic vinegar
  • 3 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried b1200asil
  • 1/2 teaspoon mustard powder
  • 2 tablespoons chopped fresh parsley


  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.

PREP 15 mins

COOK 20 mins

READY IN 4hrs 35mins


By: Dena