|
|
||||||||
|
|
|
 
 
| |
 Italian Potato Salad |
| |||||||||||||||
| Click here for a printable version of this recipe |
|
1/4 cup corn oil 2 tab. wine vinegar 1 tab. fresh basil, chopped or 1 teas. dried basil 1 1/2 teas. fresh oregano, chopped or 1/2 teas. dried oregano 1 clove garlic, minced 1/2 teas. pepper 3 lbs. small red potatoes, cooked and quartered 1 7-oz. jar roasted red peppers, drained and chopped 1 6-oz. jar marinated artichoke hearts, darined & quartered 1 6-oz. can pitted ripe olives, drained and cut in half 1 cup pepperoni, thinly sliced cut into quarters 1 or 2 diced pickled hot peppers (to taste0 Salt to taste In a large bowl, combine mayonnaise, corn oil, vinegar, basil, oregano, basil, garlic and peppers. Add potatoes, roasted peppers, artichoke hearts, olives, pepperoni and salt to taste, toss to coat well. Cover, chill or serve at room temperature. Makes 8 servings |
|
| |
Copyright © 2001-2009 MomsMenu.com |
