Mediterranean Salad

Mediterranean Salad

3 pounds baby red potatoes – cooked and cooled (1.5kg)
½ cup fresh parsley chopped roughly (125ml)
1 cup of can artichokes quartered (250ml)
½ red onion chopped small dice (125ml)
¼ cup olives pitted and halved (60ml)

Dressing:
1/3 cup red wine vinegar (80ml)
2 tablespoons olive oil (30ml)
1 tablespoon grainy mustard (15ml)
1 tablespoon fresh oregano chopped (15ml)
1 tablespoon fresh basil chopped roughly (15ml)
1 tablespoon fine minced garlic (15ml)
salt and pepper to taste   

Place the potatoes in boiling water to fully cook them for approximately 12 minutes. Remove from water and let cool slightly. Once cool, cut the potatoes into quarters along with the artichokes and place in a bowl. Add the chopped parsley, diced red onion, and some olives. Add in some olive oil and lightly mix.

In a separate bowl combine red wine vinegar, grainy mustard, oregano, basil, salt & pepper, garlic and olive oil. Blend thoroughly. Pour over salad, toss and cover. Chill in refrigerator until ready to serve.

Serves 6