Antipasto potato salad

1 Servings

Ingredients

QuantityIngredient
2poundsSmall, unpeeled round red potatoes
1canArtichoke hearts, drained
cupRipe olives, sliced (we use the whole can)
½cupDiced purple onion
2tablespoonsChopped fresh parsley
cupWhite wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.)
¾teaspoonDried whole oregano
½teaspoonSalt
½teaspoonPepper
¼teaspoonDry mustard
2tablespoonsExtra virgin olive oil
1Clove 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@...>