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Old 05-01-2005, 02:50 PM   #1
Executive Chef
Join Date: Oct 2004
Posts: 4,356
Antipasto Potato Salad

Antipasto Potato Salad

2 1/2 lbs. small red-skinned potatoes, scrubbed well, unpeeled
1 can (15 oz.) artichoke hearts, drained and rinsed
1/2 C. ripe olives, pitted, sliced
1/2 C. diced red onion
2 T. chopped fresh parsley
2 oz. pepperoni, sliced, if desired

1/3 C. white wine vinegar
1/2 t. dried oregano
1/2 t. salt
1/2 t. black pepper
1/4 t. dry mustard
3 T. olive oil
2 garlic cloves, peeled, minced

Place the potatoes in a large pot, add cold water to cover by at least 1 inch. Bring to a boil, reduce the heat 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 glass measure, 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.


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Old 05-02-2005, 08:33 AM   #2
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Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
This sounds really good, mish! Traditional enough for those who don't like "different" salads, but a nice variation, too!
-A balanced diet is a cookie in each hand
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