Olive and Artichoke Potato Salad

There is nothing boring about this potato salad. It is a luscious addition to any potluck or family dinner.

Serves 6.

Ingredients:

Vegetables:

• 1/2 c chopped onions
• 4 c red potatoes, cut bite-sized w/skins
• 1 Tbsp salad oil
• 1 tsp sea salt
• (1) 6.5 oz jar marinated artichoke hearts
• 1/4 c sliced pimiento salad olives
• 1 c chopped celery

Dressing:

• 2 Tbsp Miracle Whip or similar salad dressing
• 1 Tbsp liquid from marinated artichokes
• 1 Tbsp minced parsley
• 1 Tbsp lime juice
• 1 tsp mustard powder
• 1/8 tsp celery seeds
• 1/8 tsp salt
• 1/8 tsp pepper

Directions:

Vegetables:

1. Place onions in a small bowl and cover with water. Allow to stand 15 minutes or more. Drain well.
2. Place potatoes in a large pot and cover with water. Add oil and the teaspoon of salt, stir. Bring to a boil on high. Reduce heat to medium low and simmer 10 minutes. Drain well and cool.
3. Chop artichoke hearts and reserve packing liquid. Place drained artichoke pieces in a large bowl. Add olives, celery, potatoes, and onions.

Dressing:

1. In a small bowl, whisk together the Miracle Whip, artichoke liquid, parsley, lime juice, mustard powder, celery seeds, salt and pepper.
2. When well-combined, add dressing to salad vegetables and toss until fully coated.
3. Refrigerate at least 2 hours, or up to two days before serving. Serve topped with extra sliced pimiento olives if desired.