Legspeed
05-10-2007, 11:45 AM
2lb potatoes
2 14oz cans artichokes hearts
2 14oz cans palm hearts
2 2oz cans sliced black olives
5 medium sized roma tomatoes
olive oil
sea salt, pepper, and garlic to taste
Boil the potatoes until done, about 45 minutes. Once the potatoes have cooled, dice them into about 1 inch squares and put them in a large mixing bowl. Liberally sprinkle olive oil over the potatoes to keep them from sticking together. Season with salt, pepper, and garlic to taste. Dice the roma tomatoes into 1 inch squares and add to the bowl. Add the artichoke hearts (quartered), palm hearts (sliced), and black olives. Mix well. You may need an extra splash or two of olive oil to coat everything smoothly.
2 14oz cans artichokes hearts
2 14oz cans palm hearts
2 2oz cans sliced black olives
5 medium sized roma tomatoes
olive oil
sea salt, pepper, and garlic to taste
Boil the potatoes until done, about 45 minutes. Once the potatoes have cooled, dice them into about 1 inch squares and put them in a large mixing bowl. Liberally sprinkle olive oil over the potatoes to keep them from sticking together. Season with salt, pepper, and garlic to taste. Dice the roma tomatoes into 1 inch squares and add to the bowl. Add the artichoke hearts (quartered), palm hearts (sliced), and black olives. Mix well. You may need an extra splash or two of olive oil to coat everything smoothly.