Antipasto Potato Salad
2 lb Red potatoes, small and unpeeled
1 can Artichoke hearts — drained
2/3 c Black olives, sliced — drained
1/2 c Purple onions — diced
2 tb Fresh parsley — chopped
1/3 c White wine vinegar
3/4 ts Dried whole oregano
1/2 ts Salt
1/2 ts Pepper
1/4 ts Dry mustard
2 tb Extra-virgin olive oil
1 Clove garlic — minced
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.
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