Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
This
is another recipe from Bill Hilbrich from Saint
Cloud, Minnesota. Bill says that if you have any questions
feel free to email him - click here or if you would
like to know a little bit more about Bill have a look
at his Bio page - click
here.
"I
offer you a hot weather potato salad with heat safe
ingredients that does not contain eggs or dairy."
Ingredients
3
lbs red potatoes, peeled and cut into small pieces
1 (6 ounce) jar artichoke hearts, diced
1 (6 ounce) can black olives, seeded and chopped fine
1 medium green bell pepper, seeded and diced
1
medium red bell pepper, seeded and diced
1
medium red onion, diced
1
cup shredded parmesan cheese
1
(16 ounce) bottle Wishbone Italian salad dressing
Method
Make
1 1/2 hours ahead.
Put
the potatoes into a large cooking pot, cover with
water and bring to a boil, lower the heat and simmer
until the potatoes are fork tender.
Drain
and cool the potatoes.
Combine
with the other ingredients and set aside for at least
1 hour.
