1. |
Mix balsamic vinegar and olive oil in a large bowl. If you can find white balsamic vinegar, all the better! |
2. |
Slice potatoes and gently bring to a bowl until just fork tender. |
3. |
Strain and add to vinegar mixture, making sure potatoes are well coated; let sit for 20 minutes. |
4. |
Meanwhile, slice cucumbers, chop the green and red pepper and green onions, slice cherry tomatoes. Strain about 1/2 cup of canned, sliced black olives. |
5. |
Add to potato mixture and mix gently. Season to taste with salt and pepper. Refrigerate. |
6. |
Note: Excellent with lots of fresh ground black pepper and a scattering of feta cheese! |