This recipe comes from the Hunt's website and sounded so delicious, I just had to share it! It's utterly different than any potato salad I've ever heard of and would make a delicious addition to any dinner or buffet table.
1-1/4 pounds red potatoes, cut into 1-inch chunks
1 jar (6.5 oz each) marinated artichoke hearts, drained (optional)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1/2 cup thinly sliced celery
5 green onions, cut into thin slices (5 onions = about 1/2 cup)
1 ounce Italian dried salami, cut into thin strips (1 oz = about 8 slices)
1/4 cup Italian dressing
Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to a boil over high heat; cook 10 minutes, or until tender. Drain; cool slightly. Place in large bowl.
Add artichoke hearts, diced tomatoes with their liquid, the celery, onions and salami; mix lightly. Add dressing; toss lightly. Cover.
Refrigerate at least 1 hour before serving.