Antipasto Potato Salad

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READY IN: 30mins
Recipe by nsomniak6

From Cooking Light May 1994: This is easy, tasty and healthy! I wanted to share this because it is one of my favorites!

Ingredients Nutrition


  1. Place potatoes in a dutch oven; cover with water and bring to a boil.
  2. Cover; reduce heat and simmer 20 minutes.
  3. Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
  4. Cut potatoes into quarters and place in a large bowl.
  5. Cut artichokes in half crosswise.
  6. Add the artichokes, olives, onion, and parsley to potato; set aside.
  7. Combine vinegar and next six ingredients in a bowl and stir well.
  8. Pour mixture over potato mixture and toss gently.
  9. Serve warm, or cover and chill.

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