In a large mixing bowl, toss the potatoes with olive oil, garlic, and rosemary.
Transfer to a baking sheet and roast for 30 minutes. Set aside.
Whisk together the mustard, oregano, and lemon juice. Slowly whisk in the oil until it is completely incorporated. Season with salt and pepper to taste.
In a large mixing bowl, combine the artichokes, roasted red peppers, roasted potatoes, and parsley with the dressing. Let sit 30 minutes at room temperature, stirring occasionally.
Recipe Notes
Nutritional Information
358 calories, 14 g. fat, 0 mg. cholesterol, 152 mg. sodium, 55 g. carbohydrate, 12 g. fiber, 9 g. protein