Side Salad MediterraneanArtichokeOlivesPotato

Potato Salad with Capers, Olives, and Artichoke Hearts

Name: Potato Salad with Capers, Olives, and Artichoke Hearts
Cuisine: Mediterranean
Ingredients: 2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled; 0.5 cup vegetable broth or 1/2 cup chicken broth; 0.5 cup fresh Italian parsley, chopped; 0.5 cup kalamata olive, pitted; 0.5 cup marinated artichoke, chopped; 0.33 cup extra virgin olive oil; 0.25 cup white wine vinegar; 2 tablespoons capers, drained; 3 cloves garlic, minced; salt and black pepper, to taste

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Directions

1
In a large pot of boiling water cook the potatoes until fork tender.
2
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.
3
Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
4
Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
5
To serve warm, allow salad to sit for 30 minutes or chill to serve cold.