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

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Antipasto Potato Salad

Servings: 1

(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.