Potato Salads recipes

Antipasto Potato Salad

Course : Potato Salads
Serves: 4 - 6

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Ingredients:

2 pounds small potatoes -- unpeeled round red-- 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

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 / Directions:

(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

Antipasto Potato Salad

Ingredients:

Preparation / Directions:

Nutritional Information:

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