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Italian Potato Salad

American.Gourmet's picture
  Potatoes 2 Pound
  Marinated artichoke hearts 6 Ounce
  Green pepper 1 Small
  Onion 1 Small
  Diced pimiento 2 Ounce
  Ripe olives 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 3 Tablespoon
  Vinegar 2 Tablespoon
  Snipped basil/1/2 teaspoon dried basil leaves 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Add potatoes.
Cover and heat to boiling; reduce heat.
Simmer until tender, 30 to 35 minutes; drain and cool.
Cut potatoes lengthwise into halves; cut crosswise into Winch slices.
Drain artichokes, reserving liquid.
Cut artichokes into halves.
Mix potatoes, artichokes, green pepper, onion, pimiento and olives.
Shake reserved artichoke liquid, the oil, vinegar, basil, salt and pepper in tightly covered container; pour over vegetables.
Toss until vegetables are evenly coated.
Cover and refrigerate at least 2 hours.
Garnish with anchovies and basil leaves if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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