Antipasto Potato Salad

• 2 lbs small unpeeled red potatoes
• 1 (9 ounce) package frozen artichoke hearts, thawed or
• 1 (15 ounce) can artichoke hearts
• 2/3 cup sliced ripe olives
• 1/2 cup diced purple onion
• 2 tablespoons chopped fresh parsley
• 1/3 cup white wine vinegar
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1 garlic clove, minced

1. Place potatoes in a dutch oven; cover with water and bring to a boil.
2. Cover; reduce heat and simmer 20 minutes.
3. Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
4. Cut potatoes into quarters and place in a large bowl.
5. Cut artichokes in half crosswise.
6. Add the artichokes, olives, onion, and parsley to potato; set aside.
7. Combine vinegar and next six ingredients in a bowl and stir well.
8. Pour mixture over potato mixture and toss gently.
9. Serve warm, or cover and chill.

red potatoes, hearts, olives, purple onion, parsley, white wine vinegar, oregano, salt, pepper, mustard, garlic

Taken from www.food.com/recipe/antipasto-potato-salad-131652 (may not work)