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| 2 x ca. 450 g | Small, unpeeled round red potatoes |
| 1 Dose | Artichoke hearts, drained |
| 2/3 Tasse | Ripe olives, sliced (we use the whole can) |
| 1/2 Tasse | Diced purple onion |
| 2 Esslöffel | parsley fresh, chopped |
| 1/3 Tasse | White wine vinegar (I use homemade tarragon-garlic vinegar or my personal favorite, zesty Italian surprize also homemade.) |
| 3/4 Teelöffel | Dried whole oregano |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | mustard dry |
| 2 Esslöffel | olive oil extra virgin |
| 1 | cloves garlic minced |
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(I got this last spring from Cooking Light, they had a whole section on potato salads and we tried four or five of them that we still use constantly. I will share two tonight)
Place potatoes in water, bring to boil. Cover, reduce heat, and simmer 20 minutes. Cut potatoes into quarters, ditto artichokes. Add olives, onion, and parsley.
Combine vinegar and next six ingredients and stir well. Pour over potato mixture and toss gently. Serve warm or cover and chill. 8 servings.
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