Marinated Vegetable Potato Salad
Artichokes and cherry tomatoes seasoned and marinated in dressing make a refreshing potato salad recipe. Recipe Courtesy of: Amee Livingston
Serves6
Ingredients
- 24 oz. Tasteful Selections® potatoes, quartered
- ½ c. premade Italian or Greek Vinaigrette dressing (good quality, olive oil based)
- 1 jar (7.5 oz.) marinated artichokes, drained and halved
- 2 c. cherry tomatoes, halved
- ¼ c. chopped red onion
- ¼ c. Kalamata olives, pitted
- 1 c. green olives, pitted and chopped
- 1 tbsp. fresh parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Cook potatoes in boiling, salted, water for 20-25 minutes, or until potatoes are done but still firm. Drain potatoes in a colander and cool slightly. Combine remaining ingredients in a large bowl and stir in warm potatoes. Chill for at least an hour before serving.
