Antipasto Potato Salad

Ready in 1h

Try this Antipasto Potato Salad recipe, or contribute your own.


1/4 ts Dry mustard
3/4 ts Dried whole oregano
1/2 ts Pepper
2 tb Extra Virgin Olive Oil
2 lb red potatoes; Small, unpeeled round
1/3 c White wine vinegar
1 Garlic; minced
1 cn Artichoke hearts; drained
1/2 ts Salt
2 tb Chopped fresh parsley
2/3 c olives; Ripe, sliced
1/2 c purple onion; Diced

Original recipe makes 1



(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

Verified by stevemur
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Calories Per Serving: 1151 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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