Antipasto potato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small, unpeeled round red potatoes |
| 1 | can | Artichoke hearts, drained |
| ⅔ | cup | Ripe olives, sliced (we use the whole can) |
| ½ | cup | Diced purple onion |
| 2 | tablespoons | Chopped fresh parsley |
| ⅓ | cup | White wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.) |
| ¾ | teaspoon | Dried whole oregano |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Dry mustard |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | Clove garlic, minced | |
Directions
(I got this last spring from Cooking Light, they had a whole section on potato salads and we tried four or five of them that we still use constantly. I will share two tonight) Place potatoes in water, bring to boil. Cover, reduce heat, and simmer 20 minutes. Cut potatoes into quarters, ditto artichokes. Add olives, onion, and parsley.
Combine vinegar and next six ingredients and stir well. Pour over potato mixture and toss gently. Serve warm or cover and chill. 8 servings.
Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 20:25:27 -0400 From: Kay Talbott <talbott@...>