Balsamic Vinegar Potato Salad Recipe

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.

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.