Recipe by PEREGRINTOOK
"If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh."
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red potatoes, diced
diced roasted red peppers
1 (4 ounce) can
sliced black olives, drained
1 (10 ounce) can
quartered artichoke hearts, drained
chopped fresh parsley
Excellent recipie!! All you need is salt & pepper and of course the amount of Balsamic can be adjusted to suite one's taste. Rather than boil the potatoes, a much faster alternative is to just prick each potato and microwave them. Potatoes are less "soggy" and retain their moisture. Wait until they are cooler, dice them et voila...done. Far less work, not to mention heating up the kitchen. Also, you can substitute green onions and Dijon mustard...equally excellent results!!
I didn't like the combined flavors. I had high hopes for this one. It's probably just a personal taste issue.
Delicious!! I was assigned potato salad for a picnic and I hate potato salad and refuse to eat anything with mayo in it, so I did some research and found this recipe, with all things I love in it. It was a huge hit, especially with all the other people who are not fans of your average potato salad. I made three minor adjustments, I used kalamata olives, since those are my favorite, I used white balsamic, since I thought it would make a prettier presentation, and I discovered at the last second I was out of mustard powder, so I used a heaping tablespoon of dijon mustard. It was great, will make again. Plus it is picnic friendly!!
I made this recipe and it was fabulous! I roasted the red peppers myself and used 2 shallots instead of the white onion because I find this onion too sharp tasting to use uncooked. I sure red onions would be even better. I used the microwaving technique suggested by some other people to cook the potatoes and it really kept the potatoes from getting mushy. However, make sure to test each of the potatoes for doneness because a few of the bigger potatoes weren't quite cooked long enough for my taste. This recipe was fantastic none the less! Thanks Peregrintook!
I really liked this, but it didn't receive any favorable comments or requests for the recipe when I served it for guests. It is very different from traditional potato salad, so maybe that's why they didn't seem to like it much. One lady said it wasn't moist enough for her (she prefers traditional potato salad with lots of mayo.) Definitely needs salt!!!
I absolutley love this! It is quick easy, and delicious. The ingredients blend beautifully. I even use it as a quick supper for myself. Thank you for submitting!
This was different but good. Let it sit for 24-36 hours before touching and that seemed to help the flavors meld together. I do think this recipe would turn off a lot of people.
Very good! Easy to make and very pretty. My family all enjoyed it too!
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Vinegar Potato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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