Recipe for Antipasto Potato Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 lb	Small, unpeeled round red potatoes
1 can	Artichoke hearts, drained
2/3 cup	Ripe olives, sliced (we use the whole can)
1/2 cup	Diced purple onion
2 tbl	Chopped fresh parsley
1/3 cup	White wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.)
3/4 tsp	Dried whole oregano
1/2 tsp	Salt
1/2 tsp	Pepper
1/4 tsp	Dry mustard
2 tbl	Extra virgin olive oil

Instructions:

Instructions: (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.

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