Ingredients

The following ingredients have 7 Servings
  • 1 1/2 pound Little Potato Co. Creamer potatoes (I used Blushing Belles)
  • 12 grape tomatoes (cut in half)
  • 1/2 cup canned artichoke heart quarters (each cut in half)
  • 2 ounces provolone cheese (cut into small squares)
  • 1 ounce sliced salami (cut into strips)
  • 1 roasted red pepper (chopped)
  • 3 tablespoons sliced green olives
  • 2 tablespoons minced flat-leaf parsley
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried oregano

Instruction

  • Cut the Creamer potatoes in half and place in a large saucepan. Cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender, but not falling apart, about 20 minutes. Drain.
  • Transfer the potatoes to a large bowl and toss with the dressing.
  • Add the tomatoes, artichoke hearts, cheese, salami, roasted red pepper, olives and parsley. Stir to combine. Serve warm or at room temperature.