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Red Potato And Artichoke Salad

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  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
  Water 2 Tablespoon
  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

Recipe Summary

Side Dish

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