Balsamic Vinegar Potato Salad

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

1. 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.
2. 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.

red potatoes, onion, red peppers, black olives, quartered artichoke hearts, balsamic vinegar, olive oil, oregano, basil, mustard powder, parsley

Taken from www.allrecipes.com/recipe/70932/balsamic-vinegar-potato-salad/ (may not work)