Recipe - New Potato And Red Onion Salad

2 pound Red potatoes
10 ounce Frozen artichoke hearts;
defrosted or
18 ounce Canned artichoke hearts;
drained and rinsed
2 md Red onions; thinly cut or sliced up
Salt and pepper
One half cup Parmesan cheese shavings
Lemon Vinaigrette
One fourth cup Fresh basil; finely chopped
One fourth cup Fresh lemon juice
One fourth cup White wine vinegar
2 tablespoon Olive oil
Salt
Freshly ground black pepper

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 MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:26:55 0700 (PDT)

From: patH phannema@wizard.ucr.edu