California Potato Salad

 

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Serves 4 to 6

 

This delectable recipe takes potato salad far beyond the standard concept.  You won’t find any sweet pickle relish, celery seeds or hard boiled eggs in this one.  It sports instead, roasted garlic, artichoke hearts, olives and fresh herbs.

 

About 3 pounds smallest possible new potatoes

 

2, 6-ounce jars of marinated artichoke hearts

Italian Dressing, or commercial

 

1 sweet purple onion, diced

12 to 15 cloves of Roasted Garlic, coarsely chopped

1, 6-ounce can pitted black olives, (or substitute your pitted olives)

About 1/2 cup julienne of Roasted Red Peppers (or substitute commercial pimentos)

1 tablespoon minced fresh chives

1 tablespoon minced fresh dill weed

1 tablespoon Chiffonade of fresh basal leaves

2 tablespoons chopped cilantro

 

Salt and fresh, coarse ground black pepper to taste

 

Scrub the spuds, place in a large pot and cover with water.  Bring to a boil, reduce the heat to maintain a rapid simmer and cook until they are fork tender but not falling apart.  Drain, rinse in cold water.  Cut each little potato in half or quarters, but do not bother to peel.  Place in a large shallow bowl.  Open the artichoke hearts and add them to the potatoes along with their marinade.  Add enough additional Italian dressing to coat the potatoes evenly.  Stir gently and set aside while you prepare the other ingredients, stirring occasionally to keep evenly coated.  Add the next eight ingredients and stir to coat evenly.  Add more Italian Dressing if needed.  Refrigerate for several hours, stirring occasionally.  When ready to assemble, line a serving dish with curly lettuce leaves.  Using a slotted spoon, lift the ingredients out of the marinade and place on the bed of lettuce.  Serve chilled.  Any leftover marinade may be strained and bottled and stored in the refrigerator.

 

 

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