"From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled."

Ingredient :

• 2lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
• ¹⁄₂cup vegetable broth or 1/2 cup chicken broth
• ¹⁄₂cup fresh Italian parsley, chopped
• ¹⁄₂cup kalamata olive, pitted
• ¹⁄₂cup marinated artichoke, chopped
• ¹⁄₃cup extra virgin olive oil
• ¹⁄₄cup white wine vinegar
• ¹⁄₄cup green onion, thinly sliced
• 2tablespoons capers, drained
• 3garlic cloves, minced
• salt, to taste

Directions :

• In a large pot of boiling water cook the potatoes until fork tender.
• 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.
• Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
• Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
• To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
• Just before serving, adjust seasonings if necessary.
• Servings are estimated.
• For Vegetarain option omit the chicken broth and use Vegetable broth.