Herb Vinagrette Potato Salad

Some where along the line I feel that I've lost my blog followers. I never had many but I enjoyed the comments I was getting. Now I have none! Did the newness wear off? Was it the vegetarian sloppy joes? They were good, I swear!

At any rate, I will continue. At least I amuse myself.

Back when I was working (I remember those days well...getting a paycheck so I could buy groceries) we had potluck lunches. The last one I attend was highlighted by this potato salad. No mayo in this one! My coworker was nice enough to pass along the recipe. I was dying to make this for Seth who swears that he doesn't like potato salad. He claims that he doesn't like the mayonnaise part. Well, perfect, he'll love this salad.

So one warm night I made a vegetarian barbecue which included this salad. I made the dressing from scratch (my first time!), I put lots of love and care into slicing all of the veggies and cooking the potatoes. We sat down, I watched him take a bite and he seemed to like it. Once he had cleaned his plate I said, "So, you liked the potato salad?" he sort of made a face and replied, "I think I don't like cold potatoes."

Really? That's it? Ugh. Men.

Herb Vinagrette Potato Salad

Source: Former coworker

Yield: 4 servings

3/4 lb small, scrubbed new red potatoes

3/4 c. vinaigrette dressing

1 13oz. can artichoke halves, quartered

1 small green pepper, cut into strips

10 cherry tomatoes, halved

1/2 small red onion, in rings

1/4 c. black olives, halved

1/4 c. parsley, snipped

Cook potatoes in boiling salted water until tender but firm (about 15 minutes), drain, cut into quarters.

In a large bowl, pour dressing over potatoes.

Add remaining ingredients, toss gently to mix. Cover and chill for up to 24 hours, stirring occasionally. Transfer to serving dish and dig in!