Antipasto Potato Salad

Serving Size : 1
Ingredients

for prepare Antipasto Potato Salad

:

Amount	Measure	Ingredient - Preparation Method
2	lb	small - unpeeled round red
potatoes antipasto potato salad
1	can	artichoke hearts - drained
2/3	cup	ripe olives - sliced (we use the
1	whole	can)
1/2	cup	diced purple onion
2	tablespoon	chopped fresh parsley
1/3	cup	white wine vinegar (I use homemade
tarragon-garlic vinegar or my personal favorite zesty Italian surprize also homemade. antipasto potato salad
3/4	teas	dried whole oregano
1/2		tea salt
1/2		tea pepper
1/4		tea dry mustard
2	tablespoons	extra virgin olive oil
1	clove	garlic - minced

(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.

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