Balsamic Vinegar Potato Salad - cooking recipe

Ingredients

10 medium red potatoes, diced
6 -8 green onions, chopped
1/2 cup roasted red pepper, diced
1 (4 ounce) can black olives, sliced and drained
1 (10 ounce) can water-packed artichoke hearts, chopped
1/2 cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried mustard
2 tablespoons fresh parsley, chopped

Preparation

Cook potatoes in water until tender. Drain, and transfer to a large bowl.
Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.