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Antipasto Salad

Recipe Link: source: www.melborponsti.com

List of Ingredients





2 1/2 lbs. small redskin potatoes, scrubbed well, unpeeled
1 can (15 ounces) artichoke hearts, drained and rinsed
1/2 cup ripe olives, pitted, sliced
1/2 cup diced red onion
2 tbsp. chopped fresh parsley
2 ounces pepperoni, sliced, if desired
DRESSING:
1/3 cup white wine vinegar
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dry mustard
3 tbsp. olive oil
2 garlic cloves, peeled, minced


Recipe




Place the potatoes in a large pot, add cold water to cover by at least 1 inch. Bring to a boil, reduce the heat and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a glass measure, whisk together all the dressing ingredients. Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.

Makes 8 servings.