Recipe: New Potato and Artichoke Salad

recipelink.com Chat Room Recipe Swap - 2001-02-01
From: MED/TN

ROASTED NEW POTATOES AND ARTICHOKE SALAD
Hilda Pope/Classic Gourmet - Nashville, TN

2 lb small new potatoes
1 12oz can marinated artichoke hearts
1/2 red onion, thinly sliced
10 black Kalamata or Nicoise olives, pitted
2 medium tomatoes, wedged
1/3 c olive oil

Dressing:

1/4 c red wine vinegar
3/4 c extra virgin olive oil
2 cloves garlic, chopped
1/4 c chopped parsley
Salt and pepper to taste

Cut potatoes in half and cook in large pot of boiling salted water until just tender. Do not overcook. Drain well. In a large saut pan, heat olive oil and roast potatoes over medium high heat until golden brown on all sides, stirring with a rubber spatula. Add salt and cool. Drain artichoke hearts and olives. Toss with cooled potatoes. Add tomatoes and set aside. Whisk red wine vinegar and olive oil until emulsified and add garlic. Combine dressing with salad and toss gently, adding fresh pepper to taste.