Recipe - Antipasto Potato Salad

2 pound Small, unpeeled round red
potatoes
1 cn Artichoke hearts, drained
2/3 cup Ripe olives, cut or sliced up (we use
the whole can)
One half cup Diced purple onion
2 tablespoon Chopped fresh parsley
1/3 cup White wine vinegar (I use
homemade tarragongarlic
vinegar or my personal
favorite, zesty Italian
surprize also homemade.)
Three fourths teaspoon Dried whole oregano
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Dry mustard
2 tablespoon 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.

Posted to MCRecipe Digest V1 #261

Date: Sat, 26 Oct 1996 20:25:27 0400

From: Kay Talbott talbott@mail2.wilmington.net