Italian Potato Salad Recipe
Ingredients
| Potatoes | 2 Pound | |
| 1 jar (6 ounces) marinated artichoke hearts | ||
| Green pepper | 1 Small, chopped | |
| Onion | 1 Small, chopped | |
| 1 jar (2 ounces) diced pimiento, drained | ||
| Ripe olives | 1/4 Cup (16 tbs), sliced | |
| 3 tablespoons olive or vegetable oil | ||
| Vinegar | 2 Tablespoon | |
| 1 tablespoon snipped basil or 1/2 teaspoon dried basil leaves | ||
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
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.
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.
Chef
