Antipasto Potato Salad - cooking recipe

Ingredients

2 lbs small unpeeled red potatoes
1 (9 ounce) package frozen artichoke hearts, thawed or
1 (15 ounce) can artichoke hearts
2/3 cup sliced ripe olives
1/2 cup diced purple onion
2 tablespoons chopped fresh parsley
1/3 cup white wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1 garlic clove, minced

Preparation

Place potatoes in a dutch oven; cover with water and bring to a boil.
Cover; reduce heat and simmer 20 minutes.
Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
Cut potatoes into quarters and place in a large bowl.
Cut artichokes in half crosswise.
Add the artichokes, olives, onion, and parsley to potato; set aside.
Combine vinegar and next six ingredients in a bowl and stir well.
Pour mixture over potato mixture and toss gently.
Serve warm, or cover and chill.