Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  small potatoes -- unpeeled round red
  1                can  -- drained
     2/3           cup  ripe olives -- sliced (we use the
  1              whole  can)
     1/2           cup  diced purple onion
  2        tablespoons  chopped fresh parsley
     1/3           cup  white wine vinegar -- (i use homemade
                        tarragon-garlic vinegar or
                        my personal favorite -- zesty italian
                        surprize also homemade.)
     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

Preparation:

(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. .

Nutritional Information:

1086 Calories (kcal); 38g Total Fat; (30% calories from fat); 20g Protein; 176g Carbohydrate; 0mg Cholesterol; 1913mg Sodium