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Antipasto Potato Salad
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Brief Description
Yet one more version of potato salad w/ dressing
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Main Ingredient
Red skin potatoes
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Category: Salads
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Dec 31, 2012
Number of Servings:
Ingredients:
- 2 1/2 pounds - Small red-skinned potatoes Scrubbed well, unpeeled
- 1 cans - 15-oz Artichoke hearts Drained & rinsed
- 1/2 cups - Ripe olives Pitted & sliced
- 1/2 cups - Red onion Diced
- 2 tablespoons - Fresh parsley Chopped
- 2 ounces - Pepperoni (optional) Sliced
- 1/3 cups - White wine vinegar For dressing
- 1/2 teaspoons - Dried oregano For dressing
- 1/2 teaspoons - Salt For dressing
- 1/2 teaspoons - Black pepper For dressing
- 1/4 teaspoons - Dry mustard For dressing
- 3 tablespoons - Olive oil For dressing
- 2 cloves - Garlic Minced
Directions:
1. Place potatoes in large pot, add cold water to cover by at least 1 inch. Bring to a boil, reduce the heat and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters.
2. Cut artichoke hearts into quarters.
3. In large bowl, place the potatoes, artichoke hearts, olives, onion, parsley and pepperoni. Toss gently.
4. In a glass meaure, whisk together all the dressing ingredients. Pour the dressing over the salad and toss to coat.
5. Serve the salad warm or cover and chill until serving time.
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