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 (*sold here)
  • 1/2  tsp  mustard powder
  • 2 Tbsp  chopped fresh parsley
15 min
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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