Antipasto Potato Salad Recipe
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Ingredients : Antipasto Potato Salad Recipe
2 lb red potatoes, small and unpeeled
1 can artichoke hearts, drained
2/3 cup black olives, sliced, drained
1/2 cup purple onions, diced
2 tbsp fresh parsley, chopped
1/3 cup white wine vinegar
3/4 tsp dried whole oregano
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
2 tbsp extra-virgin olive oil
1 clove garlic, minced
Place potates 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.
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Potato - Wikipedia, the free encyclopedia
Potato (informally tattie, tater, spud, tato, pota, spudzie or tate) is the term which applies either to the starchy, tuberous root vegetable crop from the various subspecies of ...