A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Antipasto Potato Salad
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- #11925
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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 oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
directions
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.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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