Antipasto Potato Salad
Try this Antipasto Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 garlic minced
- 1/2 ts salt
- 2 tb chopped fresh parsley
- 1/2 ts pepper
- 2 tb extra virgin olive oil
- 1/4 ts dry mustard
- 3/4 ts dried whole oregano
- 2 lb red potatoes small, unpeeled round
- 1/3 c white wine vinegar
- 1 cn artichoke hearts drained
- 2/3 c olives ripe, sliced
- 1/2 c purple onion diced
- Carbohydrate 180.2097275 g
- Cholesterol 0 mg
- Fat 39.74155 g
- Fiber 31.2156757359505 g
- Protein 26.5700575 g
- Saturated Fat 5.677977 g
- Serving Size 1 1 Serving (1513g)
- Sodium 968.154000000002 mg
- Sugar 148.99405176405 g
- Trans Fat 2.01488 g
- Calories 1151 calories
(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>
