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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: (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.
| Ingredients:
2 Pound(s) Small, red potatoes
1 Can(s) Artichoke hearts, drained
2/3 Cup(s) Ripe olives, sliced
1/2 Cup(s) Diced purple onion
2 Tablespoon(s) Chopped fresh parsley
1/3 Cup(s) White wine vinegar
3/4 Teaspoon(s) Dried whole oregano
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1/4 Teaspoon(s) Dry mustard
2 Tablespoon(s) Extra virgin olive oil
1 Clove garlic, minced |
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