From Cooking Light May 1994: This is easy, tasty and healthy! I wanted to share this because it is one of my favorites!
Ingredients: [‘red potatoes’, ‘frozen artichoke hearts’, ‘artichoke hearts’, ‘sliced ripe olives’, ‘purple onion’, ‘fresh parsley’, ‘white wine vinegar’, ‘dried oregano’, ‘salt’, ‘pepper’, ‘dry mustard’, ‘garlic clove’]
Quantity of 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 “]
Number of Servings: 8
Steps: [‘Place potatoes in a dutch oven; cover with water and bring to a boil.’, ‘Cover; reduce heat and simmer 20 minutes.’, ‘Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.’, ‘Cut potatoes into quarters and place in a large bowl.’, ‘Cut artichokes in half crosswise.’, ‘Add the artichokes, olives, onion, and parsley to potato; set aside.’, ‘Combine vinegar and next six ingredients in a bowl and stir well.’, ‘Pour mixture over potato mixture and toss gently.’, ‘Serve warm, or cover and chill.’]