Name: Antipasto Potato Salad
Ingredients: 2 lb Small, unpeeled round red potatoes; 1 cn Artichoke hearts, drained; 2/3 c Ripe olives, sliced (we use the whole can); 1/2 c Diced purple onion; 2 tb Chopped fresh parsley; 1/3 c White wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.); 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

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CATEGORY	CUISINE	TAG	YIELD
	Italian		1	Servings

INGREDIENTS

2	lb	Small, unpeeled round red potatoes
1	cn	Artichoke hearts, drained
2/3	c	Ripe olives, sliced (we use the whole can)
1/2	c	Diced purple onion
2	tb	Chopped fresh parsley
1/3	c	White wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.)
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

INSTRUCTIONS

(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 MC-Recipe Digest V1 #261
Date: Sat, 26 Oct 1996 20:25:27 -0400
From: Kay Talbott <[email protected]>

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