Antipasto Potato Salad Recipe

Directions:

1. Place potatoes in a dutch oven; cover with water and bring to a boil.
2. Cover; reduce heat and simmer 20 minutes.
3. Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
4. Cut potatoes into quarters and place in a large bowl.
5. Cut artichokes in half crosswise.
6. Add the artichokes, olives, onion, and parsley to potato; set aside.
7. Combine vinegar and next six ingredients in a bowl and stir well.
8. Pour mixture over potato mixture and toss gently.
9. Serve warm, or cover and chill.