Ingredients
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2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
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1/2 cup vegetable broth or 1/2 cup chicken broth
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1/2 cup fresh Italian parsley, chopped
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1/2 cup kalamata olive, pitted
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1/2 cup marinated artichoke, chopped
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1/3 cup extra virgin olive oil
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1/4 cup white wine vinegar
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2 tablespoons capers, drained
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3 garlic cloves, minced
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salt, to taste
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fresh cracked black pepper, to taste
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1/4 cup green onion, thinly sliced
Instructions
- In a large pot of boiling water cook the potatoes until fork tender.
- Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
- Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
- Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
- To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
- Just before serving, adjust seasonings if necessary.
- Servings are estimated.
- For Vegetarain option omit the chicken broth and use Vegetable broth.