Antipasto Potato Salad

This is a great side dish!! We serve it with briskett and baked beans!

Antipasto Potato Salad

2 lbs. small red-skinned potatoes, unpeeled!
1 can (15 oz.) artichoke hearts, drained and rinsed(icut them in half)
1/2 C. ripe olives, sliced (can use different types of olives)
thinly slice a red onion, about ¼ of it
2 T. chopped fresh parsley from the garden!
2 oz. pepperoni or salami, sliced (opt.)
I also sprinkle some parm. Cheese all over it!
a little basil or savory is good in here also! experiment with the herbs you have

Dressing
1/3 C. white wine vinegar
1/2 t. dried oregano or fresh
1/2 t. kosher salt or just plain salt
1/2 t. black pepper
1/4 t. mustard
3 T. olive oil or vegetable oil
2 garlic cloves, peeled, minced

Bring you potatoes to a boil and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a bowl, whisk together all the dressing ingredients.

Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.
Makes 8 servings. yummm