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Antipasto Potato Salad




Source of Recipe


Internet


List of Ingredients




2 lb Red potatoes, small and unpeeled
1 cn Artichoke hearts -- drained
2/3 c Black olives, sliced -- drained
1/2 c Purple onions -- diced
2 tb Fresh parsley -- chopped
1/3 c White wine vinegar
3/4 ts Dried whole oregano
1/2 ts Salt
1/2 ts Pepper
1/4 ts Dry mustard
2 tb Extra-virgin olive oil
1 Clove garlic -- minced

Place potates 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.



Recipe