Antipasto Potato Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 lbs small unpeeled red potatoes
• 1 (9 ounce) package frozen artichoke hearts, thawed or
• 1 (15 ounce) can artichoke hearts
• 2/3 cup sliced ripe olives
• 1/2 cup diced purple onion
• 2 tablespoons chopped fresh parsley
• 1/3 cup wine vinegar
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1 garlic clove, minced

Recipe

• 1 place potatoes in a dutch oven; cover with water and bring to a boil.
• 2 cover; reduce heat and simmer 20 minutes.
• 3 add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. drain, cool slightly.
• 4 cut potatoes into quarters and place in a large bowl.
• 5 cut artichokes in half crosswise.
• 6 add the artichokes, olives, onion, and parsley to potato; set aside.
• 7 combine vinegar and next six ingredients in a bowl and stir well.
• 8 pour mixture over potato mixture and toss gently.
• 9 serve warm, or cover and chill.