Hearty Potato and Tomato Salad
Italian potato salad made with seasoned tomatoes, marinated artichoke hearts and salami
Cook Time 1 hour, 20 minutes
Prep Time 20 minutes
8 servings (3/4 cup each)
|1||jar (6.5 oz ea) marinated artichoke hearts, drained|
|1/2||Cup thinly sliced celery|
|1/4||Cup Italian dressing|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained|
|5||green onions, cut into thin slices (5 onions = about 1/2 cup)|
|1||Pound + 4 Ounce red potatoes, cut into 1-inch chunks|
|1||Ounce Italian dried salami, cut into thin strips (1 oz = about 8 slices)|
- Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to a boil over high heat; cook 10 minutes, or until tender. Drain; cool slightly. Place in large bowl.
- Add artichoke hearts, diced tomatoes with their liquid, the celery, onions and salami; mix lightly. Add dressing; toss lightly. Cover.
- Refrigerate at least 1 hour before serving.
|Serving Size:||3/4 cup|
|Dietary Fiber||2.4 g|
|Total Fat||6.3 g|
|Saturated Fat||1.3 g|
|Vitamin A||160.7 iu|
|Vitamin C||18.3 mg|
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