New Potato Antipasto - cooking recipe

Ingredients

1 1/2 lb. tiny new potatoes
2 medium carrots, cut into thin strips 1 inch long
2 c. broccoli flowerets
1/2 c. pitted black olives
1/2 c. olive oil
1/2 c. white wine vinegar
2 Tbsp. snipped parsley
2 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/2 tsp. crushed red pepper
4 oz. Provolone cheese, cut into sticks
leaf lettuce
2 oz. thinly sliced salami

Preparation

Cook potatoes, covered, in a large saucepan in boiling lightly salted water for about 20 minutes or until tender.
Add carrots to potatoes during last 3 minutes of cooking.
Drain; cool slightly. Quarter potatoes.
In a plastic bag set in a large bowl, combine potatoes, carrots, broccoli and olives; set aside.