Antipasto Potato Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 2 lbs small unpeeled red potatoes
- 1 (9 ounce) package frozen artichoke hearts, thawed or
- 1 (15 ounce) can artichoke hearts
- 2⁄3 cup sliced ripe olives
- 1⁄2 cup diced purple onion
- 2 tablespoons chopped fresh parsley
- 1⁄3 cup white wine vinegar
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon dry mustard
- 1 garlic clove, minced
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
nsomniak6
Lancaster, 78
<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>