Antipasto Potato Salad
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Antipasto Potato Salad
  Antipasto    Potato    Salad  
Last updated 6/12/2012 1:04:07 AM. Recipe ID 28434. Report a problem with this recipe.
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      Title: Antipasto potato salad
 Categories: None
      Yield: 1 Servings
 
      2 lb Small, unpeeled round red
           -potatoes
      1 cn Artichoke hearts, drained
    2/3 c  Ripe olives, sliced (we use
           -the whole can)
    1/2 c  Diced purple onion
      2 tb Chopped fresh parsley
    1/3 c  White wine vinegar (I use
           -homemade tarragon-garlic
           -vinegar or my personal
           -favorite, zesty Italian
           -surprize also homemade.)
    3/4 ts Dried whole oregano
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Dry mustard
      2 tb Extra virgin olive oil
      1    Clove garlic, minced
 
  (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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Recipe ID 28434 (Apr 03, 2005)

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