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Potato Salad With Capers, Kalamata Olives and Artichoke Hearts
5.0(12)From our local newspaper. Use any thin skinned
potatoes with a lower starch content. Can be served warm or chilled.
by COOKGIRl·published 2007-04-07
Open original recipePotato
Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
04Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.05To serve warm, allow salad to sit for 30 minutes or chill to serve cold.06Just before serving, adjust seasonings if necessary.07Servings are estimated.08For Vegetarain option omit the chicken broth and use Vegetable broth.