New potato and red onion salad

Yield: 6 Servings

Measure Ingredient
2 pounds Red potatoes
10 ounces Frozen artichoke hearts; defrosted or
18 ounces Canned artichoke hearts; drained and rinsed
2 mediums Red onions; thinly sliced
\N \N Salt and pepper
½ cup Parmesan cheese-- shavings Lemon Vinaigrette--
¼ cup Fresh basil; finely chopped
¼ cup Fresh lemon juice
¼ cup White wine vinegar
2 tablespoons Olive oil
\N \N Salt
\N \N Freshly ground black pepper

In a large pot of salted water, add potatoes, bring to the boil, and cook until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In a large bowl, toss the potatoes with the artichoke hearts, red onions, and vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved Parmesan before serving.

Recipe By : Nat Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT) From: patH <phannema@...>

Similar recipes