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Recipe Name: Antipasto Potato Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Pound(s) Small, unpeeled round red
1 Artichoke hearts, drained
2/3 Cup(s) Ripe olives, sliced we use
the whole can
1/2 Cup(s) Diced purple onion
2 Tablespoon(s) Chopped fresh parsley
1/3 Cup(s) White wine vinegar, I use
homemade tarragon-garlic
vinegar or my personal
favorite zesty Italian
surprize also homemade.
3/4 Teaspoon(s) Dried whole oregano
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1/4 Teaspoon(s) Dry mustard
2 Tablespoon(s) Extra virgin olive oil
1 Clove garlic, minced
(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. 8
servings. Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996
20:25:27 -0400 From: Kay Talbott <>

Nutrition (calculated from recipe ingredients)
Calories: 661
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 2880.9mg
Potassium: 4824mg
Carbohydrates: 152.7g
Fiber: 39.7g
Sugar: 24.6g
Protein: 29g

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