New Potato Antipasto

• 1 1/2 lb. tiny new potatoes
• 2 medium carrots, cut into thin strips 1 inch long
• 2 c. broccoli flowerets
• 1/2 c. pitted black olives
• 1/2 c. olive oil
• 1/2 c. white wine vinegar
• 2 Tbsp. snipped parsley
• 2 tsp. dried oregano, crushed
• 1 tsp. dried thyme, crushed
• 1/2 tsp. crushed red pepper
• 4 oz. Provolone cheese, cut into sticks
• leaf lettuce
• 2 oz. thinly sliced salami

1. Cook potatoes, covered, in a large saucepan in boiling lightly salted water for about 20 minutes or until tender.
2. Add carrots to potatoes during last 3 minutes of cooking.
3. Drain; cool slightly. Quarter potatoes.
4. In a plastic bag set in a large bowl, combine potatoes, carrots, broccoli and olives; set aside.

tiny new potatoes, carrots, broccoli flowerets, black olives, olive oil, white wine vinegar, parsley, oregano, thyme, red pepper, provolone cheese, leaf lettuce, salami

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683072 (may not work)