Potato Salad With Capers, Kalamata Olives and Artichoke Hearts

Recipe by COOKGIRl
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot of boiling water cook the potatoes until fork tender.
  • Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
  • Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
  • Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
  • To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
  • Just before serving, adjust seasonings if necessary.
  • Servings are estimated.
  • For Vegetarain option omit the chicken broth and use Vegetable broth.
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