Ingredients
- 2 Yukon Gold Potatoes
- ½ cup Bellino Extra Virgin Olive Oil
- ¼ cup Bellino Balsamic Vinegar of Modena
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained and rinsed
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz), drained and rinsed
- 1 jar Cento Nonpareil Capers (3 fl oz), drained and rinsed
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ¼ cup chopped Fresh Parsley, optional
Directions
In a pot, cover potatoes with water and boil over medium-high heat until fork tender. Remove from heat, peel and dice potatoes. In a small bowl or in a cruet, mix together oil and vinegar until combined. To a large bowl, add peppers, artichokes, olives and capers. Add diced potatoes to mixture with dressing and parsley, if desired. Mix well to combine. Serves 4.
