Antipasto Potato Salad

"From Cooking Light May 1994: This is easy, tasty and healthy! I wanted to share this because it is one of my favorites!"
 
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Ready In:
30mins
Ingredients:
12
Yields:
1 cup
Serves:
8
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ingredients

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directions

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

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RECIPE SUBMITTED BY

<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>
 
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