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Potato: Potato-Artichoke Salad




Source of Recipe


Karin Calloway


List of Ingredients




3 pounds new potatoes, washed
2 6-ounce jars marinated artichoke hearts, drained, marinade reserved
¼ cup olive oil
Juice of 2 lemons
½ teaspoon dried oregano
Salt and pepper
1 4-ounce can sliced black olives
1 4-ounce jar sliced roasted red bell pepper or pimento, drained
¼ cup chopped fresh parsley



Recipe



Cook potatoes in boiling salted water until tender, about 20 minutes. Drain and set aside to cool.

Combine the reserved marinade from the artichokes with the olive oil, lemon juice, oregano and salt and pepper to taste. Set aside.

Slice potatoes 1/3-inch thick and place in a large bowl. Add the black olives, roasted red pepper and parsley, then toss gently to distribute the vinaigrette and other ingredients. Chill several hours before serving.

Makes 10 side dish servings.