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Categories:
potatoes hearts red onion green pepper cherry tomatoes olives vinaigrette leaf lettuce eggs anchovy fillets parsley
Viewed: 43 - Published at: 6 years agoIngredients
- 4 medium potatoes
- 1 (7 3/4 oz. ) can artichoke hearts
- 1 small red onion, sliced
- 1 small green pepper, sliced
- 1 c. cherry tomatoes
- 1/4 c. pitted ripe olives
- Vinaigrette Dressing
- leaf lettuce
- 3 eggs, hard-boiled
- 1 (2 oz.) can anchovy fillets
- 1/4 c. snipped parsley
Method
- In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; drain well.
- Peel and cube potatoes and add next 5 ingredients.
- Toss with Vinaigrette Dressing.
- Cover.
- Chill several hours or overnight, stirring gently once or twice.
