Free Recipe Antipasto Potato Salad
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Antipasto Potato Salad Recipe
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
Antipasto Potato Salad Preparation
(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. Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 20:25:27 -0400 From: Kay Talbott <talbott@mail2.wilmington.net>
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Antipasto Potato Salad?
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