No Recipe Potato Salad

Pretty much every gathering I attend during the summer, I bring a heaping pile of potato salad. My friends come to expect this contribution and are always asking for the recipe... The problem is, I don't really have an exact recipe for the magic. I usually just wing it with whatever I have on hand and it comes out delicious every time.

This response, though, is not well received. I get an eye roll. I get a deep sigh. So, I've done my best to try and make a list of the staple ingredients that I use to make this magic happen. It's not exact. The measurements aren't really very precise... but it is so good each time. Feel free to tweak it and adapt it however you see fit!

No Recipe Potato Salad

2 lbs. of rainbow potatoes, cut into half inch chunks
3 tablespoons minced garlic
1 onion, diced
1 can sliced black olives, drained
1/2 cup artichoke hearts, chopped
1 cup sweet corn (off the cob)
1 bunch rainbow carrots, diced
1 can garbanzo beans
1 teaspoon garlic salt
1/c cup white wine
2 tablespoons cider vinegar
2 tablespoons dijon style mustard
1 teaspoon rosemary
1 teaspoon oregano

1. Boil the potatoes and carrots until they are tender, but not mushy. Drain and set aside.

2. Wisk together the wine, vinegar, mustard and spices.

3. Stir together remaining ingredients. Mix with potatoes and carrots.

4. Toss the wine mixture in with the vegetables.

5. Refridgerate for at least 30 minutes before serving.