red potato and artichoke salad

Amstad Produce, Inc.


		Red Potato and Artichoke Salad

Ingredients

Salad

	1 1/2 pound red potatoes, scrubbed & quartered
	1 package (10 ounces) frozen artichoke hearts, thawed & coarsely chopped
	1 med sweet red pepper, coarsely chopped
	1/2 cup chopped red onions
	1/2 cup frozen peas, thawed
	2 tbsp pitted & sliced ripe olives, drained

Dressing

	1/4 cup coarsely chopped & loosely packed fresh basil
	2 tbsp water
	2 tbsp red wine vinegar
	1 tbsp olive oil
	1 tbsp apple juice
	1/2 tsp dry mustard
	1/4 tsp garlic & herb salt free seasoning
	2 tbsp minced fresh parsley (optional)

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 & herb seasoning. Pour the dressing over the potato mixture and toss until well coated. Cover and refrigerate for a least 2 hours before serving. If desired, sprinkle with the parsley just before serving.

Note:

Make sure the cooked potatoes are completely cooled before combining the salad. Otherwise, the skins will come off when you toss the potatoes with the dressing.