New potato and red onion salad
6 Servings
Ingredients
| Quantity | 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 |
| 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 |
| Salt | ||
| Freshly ground black pepper | ||
Directions
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@...>