Balsamic Vinegar Potato Salad

Ingredients

• 10 ounce artichoke hearts drained quartered canned
• 0.5 cup balsamic vinegar 
• 4 ounce olives black drained sliced canned
• 1 teaspoon basil dried
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon ground mustard 
• 3 teaspoons olive oil 
• 1 small onion chopped
• 1 teaspoon oregano dried
• 10 medium potatoes diced red
• 0.5 cup roasted peppers diced red

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender.
2. Drain, and transfer to a large bowl.
3. 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.
4. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.