Potato Salad Salerno
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4 stars -
2 reviews
difficulty: Easy |
Ingredients
- 1 lb. potatoes, cooked, peeled and cubed
- 1 (6 oz.) jar marinated artichoke hearts, well drained, reserve liquid, quarter
- 1 c. sliced ripe olives
- 6 oz. prosciutto, cut into thin strips
- 6 green onions, chopped, including tops
- 1 pkg. frozen tiny peas, cooked according to instructions on package, drain
- 1 c. olive oil
- 3 tbsp. white wine vinegar
- 1 tbsp. dried oregano
- 1 small garlic clove, mashed
- Salt and pepper to taste
- Place warm potatoes in a large bowl.
- Add drained artichoke hearts, ripe olives, prosciutto, green onions and peas.
- In a small bowl, combine olive oil, vinegar, oregano, garlic and reserved liquid.
- Add to potato mixture.
- Add salt and pepper to taste. Serves 4.