Balsamic Vinegar Potato Salad

• 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

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

red potatoes, green onions, red pepper, black olives, water, balsamic vinegar, olive oil, oregano, basil, dried mustard, fresh parsley

Taken from www.food.com/recipe/balsamic-vinegar-potato-salad-287931 (may not work)