Shelly's Recipe

ANTIPASTO POTATO SALAD

Category: Potato Salads

2 1/2 lb small red skin potatoes, scrubbed well, unpeeled
1 (15 oz) can artichoke hearts, drained and rinsed
1/2 cup ripe olives, pitted, sliced
1/2 cu diced red onion
2 tbsp chopped parsley
2 oz pepperoni, sliced

Dressing
1/3 cup white wine vinegar
1/2 tsp dried oregano, salt and pepper
1/4 tsp dry mustard
3 tbsp olive oil
2 clove garlic, minced

Boil potatoes in a large pot until tender. Drain and cool slightly. Cut into quarters. Cut artichoke hearts in quarters. In a large bowl, add the potatoes, artichokes and remaining salad ingredients. Toss gently.

Dressing: Whisk together ingredients and pour dressing over the salad. Toss to coat. Serve the salad warm or cover and chill until serving time. Serves 8