 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Cooking Light May 1994: This is easy, tasty and healthy! I wanted to share this because it is one of my favorites! Ingredients:
2 lbs small unpeeled red potatoes |
1 (9 ounce) package frozen artichoke hearts, thawed or |
1 (15 ounce) can artichoke hearts |
2/3 cup sliced ripe olives |
1/2 cup diced purple onion |
2 tablespoons chopped fresh parsley |
1/3 cup white wine vinegar |
3/4 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dry mustard |
1 garlic clove, minced |
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.
|
|