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Antipasto Potato Salad Recipe
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To make Antipasto Potato Salad you will need
Ingredients
| 2 | pounds | Small, unpeeled round red potatoes | | 1 | can | Artichoke hearts, drained | | 2/3 | cups | Ripe olives, sliced (we use the whole can) | | 1/2 | cups | Diced purple onion | | 2 | tablespoons | Chopped fresh parsley | | 1/3 | cups | White wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.) | | 3/4 | teaspoons | Dried whole oregano | | 1/2 | teaspoons | Salt | | 1/2 | teaspoons | Pepper | | 1/4 | teaspoons | Dry mustard | | 2 | tablespoons | Extra virgin olive oil | | 1 | | Clove garlic, minced |
Instructions
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.
Enjoy your Antipasto Potato Salad
How much is in a cup?
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Sun 29 Jun 2008
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