Antipasto Potato Salad
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Small, unpeeled round red potatoes |
| 1 | cn | Artichoke hearts, drained |
| 2/3 | c | Ripe olives, sliced (we use the whole can) |
| 1/2 | c | Diced purple onion |
| 2 | tb | Chopped fresh parsley |
| 1/3 | c | White wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.) |
| 3/4 | ts | Dried whole oregano |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Dry mustard |
| 2 | tb | Extra virgin olive oil |
| 1 | Clove garlic, minced |
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