(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
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|Serving Size: 1 Serving (1513g)|
|Recipe Makes: 1|
|Calories from Fat: 358 (31%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 968.2mg||33 %|
|Potassium 4958.7mg||130 %|
|Total Carbohydrate 180.2g||53 %|
|Dietary Fiber 31.2g||125 %|
|Sugars, other 149g|
|Protein 26.6g||38 %|
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Calories per serving: 1151
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