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Antipasto Potato Salad Recipe

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recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   8

  

Ingredients:
2 pounds red potatoes -- small and unpeeled
1 can artichoke hearts -- drained
2/3 cup black olives, sliced -- drained
1/2 cup purple onions -- diced
2 tablespoons fresh parsley -- chopped
1/3 cup white wine vinegar
3/4 teaspoon dried whole oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
2 tablespoons extra-virgin olive oil
1 Clove garlic -- minced

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Directions:

Place potates 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.

This recipe from CDKitchen for Antipasto Potato Salad serves/makes 8

Recipe ID: 11925

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