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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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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1385 Calories from Fat 558

% Daily Value*

Total Fat 63 g97.2%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4051.5 mg168.8%

Total Carbohydrates 194 g64.6%

Dietary Fiber 31.6 g126.2%

Sugars 15.5 g

Protein 22 g43.3%

Vitamin A 25.4% Vitamin C 418.8%

Calcium 21.5% Iron 54.6%

*Based on a 2000 Calorie diet

Italian Potato Salad Recipe