Makes 8 servings
MIX VINAIGRETTE
3 Tbsp 3 Tbsp 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1 slice |
Rice Vinegar – unseasoned Peanut or Canola Oil Sesame Oil Sugar Dried Oregano Sea Salt Ginger – fresh, very finely minced |
PREPARE POTATOES
• Cut the potatoes into uniform size – halves or quarters.
• Steam them over water to which you’ve added the salt and vinegar, until tender but not mushy. Approximately 10 – 15 minutes.
• Cool the potatoes until they can be handled.
• Peel and dice them into a large bowl.
3 lbs | Red Potatoes – scrubbed |
COMBINE INGREDIENTS
• Toss with the chopped onion, ½ cup of the vinaigrette, oregano, and pepper to taste.
• Cut the artichokes in half, and gently stir them into the salad.
• Chill.
• When ready to serve, toss the salad again, adding 1/4 cup or more of the remaining vinaigrette and the parsley.
1 tsp 1 Tbsp 1/2 cup 3/4 cup 1/3 cup To taste 28 oz 1/2 cup |
Sea Salt White Wine Vinegar Red Onion – finely chopped Vinaigrette ( see recipe above) Kalamata Olives – pitted, halved Pepper – freshly ground Artichoke Hearts – drained Parsley – freshly minced |
Adapted recipe courtesy of: Superfoods For Life by Dolores Riccio AND http://fortheloveofcooking-recipes.blogspot.com