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Marinated Potato Salad

INGREDIENTS
10 diced red potatoes
1 small diced onion
1/2 cup Tosca roasted red peppers, diced
120 grams sliced black olives
1 can Tosca Artichoke hearts, quartered
1/2 cup cup Tosca Balsamic Vinegar
3 tablespoon olive oil
1 tsp each oregano and basil
1/2 tsp/td> mustard power


INSTRUCTIONS

Bring the potatoes to a boil and cook until tender. Drain and transfer to a large bowl. Add the artichokes, red pepper, olives and onion. Whisk together in a separate bowl the vinegar, olive oil and spices. Pour over the potatoes and refrigerate overnight.


NUTRITIONAL INFORMATION

N/A

 

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