Potatoes Portofino

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Potatoes - - (4 medium)
6 oz	170g	Marinated artichoke hearts - - (1 jar), drained
1/2 cup	118ml	Cooked - crumbled bacon
1/2 cup	73g / 2.6oz	Parsley - finely chopped
3 1/2 oz	99g	Pitted ripe olives - - (1 can), drained
3 oz	85g	To 6 ounces fresh cheese
		(goat cheese - herbed, or spiced
		Cream cheese)
		Vinaigrette
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	White wine vinegar
1/2 teaspoon	2.5ml	Salt
		Black pepper - freshly ground, to taste

Recipe Instructions

In a covered saucepan cook potatoes in about 2-inches boiling water until tender, 20 to 25 minutes. Drain potatoes and cool. Slice 1/2-inch thick. In a large bowl combine potatoes, artichoke hearts, bacon, parsley, and olives. Mix together all vinaigrette ingredients and add to the potato mixture; toss to coat. Arrange on a serving plate around cheese. This recipe serves 4.

Source:
THE HOT POTATO, The Potato Board

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