| 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 |
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
|
|