Antipasto Potato Salad

2 1/2 lbs. small red-skinned potatoes, scrubbed well, unpeeled
1 can (15 oz.) artichoke hearts, drained and rinsed
1/2 C. ripe olives, pitted, sliced
1/2 C. diced red onion
2 T. chopped fresh parsley
2 oz. pepperoni, sliced, if desired

Dressing
1/3 C. white wine vinegar
1/2 t. dried oregano
1/2 t. salt
1/2 t. black pepper
1/4 t. dry mustard
3 T. olive oil
2 garlic cloves, peeled, minced

Place the potatoes in a large pot, add cold water to cover by at least 1 inch. Bring to a boil, reduce the heat and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a glass measure, whisk together all the dressing ingredients.

Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.