Potato Salad With Capers, Kalamata Olives and Artichoke Hearts

Name: Potato Salad With Capers, Kalamata Olives and Artichoke Hearts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps capers , drained; 118 milliliters vegetable broth or 1/2 cup chicken broth; 79 milliliters extra virgin olive oil; 3 garlic cloves , minced; 59 milliliters green onion , thinly sliced; 118 milliliters kalamata olive , pitted; 118 milliliters marinated artichoke , chopped; 118 milliliters fresh italian parsley , chopped; 8 servings fresh cracked black pepper , to taste; 8 servings salt , to taste; 59 milliliters white wine vinegar; 907 grams red potatoes or 2 lbs yukon gold potatoes , scrubbed, unpeeled

Potato Salad With Capers, Kalamatan Olives and Artichoke Hearts is a gluten free, dairy free, whole 30, and vegetarian side dish. One portion of this dish contains roughly 3g of protein, 12g of fat, and a total of 178 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up capers, yukon gold potatoes, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.