Antipasto Potato Salad Recipe

• 2 lb Small, unpeeled round red potatoes
• 1 can Artichoke hearts, liquid removed
• 2/3 c. Ripe olives, sliced (we use the whole can)
• 1/2 c. Diced purple onion
• 2 Tbsp. Minced fresh parsley
• 1/3 c. White wine vinegar (I use homemade tarragon-garlic vinegar or possibly my personal favorite, zesty Italian surprize also homemade.)
• 3/4 tsp Dry whole oregano
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Dry mustard
• 2 Tbsp. Extra virgin extra virgin olive oil
• 1 x Clove garlic, chopped

Directions