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This recipe makes a large bowl of potato salad-perfect for a summer family picnic. Once you bring it to a party, expect that you will be asked to bring it every time.

  • 5 lbs. red potatoes
  • 1 lb. fresh green beans
  • 1/2 Cup olive oil
  • 2/3 Cup red wine vinegar
  • 1 1/2 tsp. TURKISH OREGANO
  • 1 1/2 tsp. salt
  • 2 14 oz. cans artichoke hearts packed in water, drained and quartered
  • 1 medium red onion, sliced into thin rings

Wash potatoes, place in a large pot covered with cold water. Bring to a boil over medium-high heat. Boil the potatoes until just tender, but be careful, it's easy to overcook them. It takes about 30 minutes of boiling time depending on the size of the potatoes. When cooked, set in cold water to cool. When cool enough to handle, peel and quarter the potatoes and put in a large bowl. You may have to cut some of the potato quarters smaller, depending on the size of the potatoes. They should be about 1 1/2 - 2 inch pieces. Cut the ends off of the beans. While the potatoes are cooking, bring a separate pot of water to a boil, add green beans and cook 5-7 minutes, depending on how large and thick the beans are, then drain and rinse in cold water. Add green beans to the potatoes. Drizzle the oil and red wine vinegar over the potatoes and beans. Sprinkle the OREGANO, salt, and PEPPER over the top and toss lightly. Add the drained and quartered artichokes and the onions to the bowl and toss to coat. Serve right away or cover and refrigerate. Toss again before serving.

Prep. time: 15 minutes
Cooking time: 30 minutes
Serves: 10-12

Oregano Broken Leaf Turkish 1 oz. bag
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar

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