Red Potato And Artichoke Salad
|Red potatoes||1 1⁄2 Pound, scrubbed and quartered|
|Frozen artichoke hearts||10 Ounce, thawed and coarsely chopped (1 Package)|
|Sweet red pepper||1 Medium, coarsely chopped|
|Chopped red onions||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Sliced pitted olives||2 Tablespoon, drained|
|Coarsely chopped fresh basil||1⁄4 Cup (4 tbs), loosely packed|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Apple juice||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Salt free garlic and herb seasoning||1⁄4 Teaspoon|
|Minced fresh parsley||2 Tablespoon|
For the salad: Place the potatoes in a large saucepan and add enough water to cover.
Bring to a boil, then reduce the heat.
Cover and simmer about 20 minutes or until the potatoes are tender.
Drain and let cool about 30 minutes.
In a large bowl, combine the potatoes, artichokes, peppers, onions, peas and olives.
For the dressing: In a small bowl, stir together the basil, water, vinegar, oil, apple juice, mustard and garlic-and-herb seasoning.
Pour the dressing over the potato mixture and toss until well coated.
Cover and refrigerate for at least 2 hours before serving.
If desired, sprinkle with the parsley