Antipasto Potato Salad Recipe
Servings: 1
Ingredients
- 2 lb Small, unpeeled round red potatoes
- 1 can Artichoke hearts, liquid removed
- 2/3 c. Ripe olives, sliced (we use the whole can)
- 1/2 c. Diced purple onion
- 2 Tbsp. Minced fresh parsley
- 1/3 c. White wine vinegar (I use homemade tarragon-garlic vinegar or possibly my personal favorite, zesty Italian surprize also homemade.)
- 3/4 tsp Dry whole oregano
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Dry mustard
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 x Clove garlic, chopped
Directions
- (I got this last spring from Cooking Light, they had a whole section on potato salads and we tried four or possibly five of them which we still use constantly. I will share two tonight)
- Place potatoes in water, bring to boil. Cover, reduce heat, and simmer 20 min. Cut potatoes into quarters, ditto artichokes. Add in olives, onion, and parsley.
- Combine vinegar and next six ingredients and stir well. Pour over potato mix and toss gently. Serve hot or possibly cover and chill. 8 servings.
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