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Recipe: Italian Potato Salad (with artichoke hearts, pimientos and olives)

Salads - Potato, Pasta
ITALIAN POTATO SALAD

2 pounds potatoes (about 6 medium)*
1 (6 ounce) jar marinated artichoke hearts, drained and liquid reserved
1 (2 ounce) jar diced pimientos, drained
1 small bell pepper, chopped (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)
1/4 cup sliced ripe olives
1 tablespoon chopped fresh (or 1/2 teaspoon dried basil leaves)
3 tablespoons olive or vegetable oil
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Heat 1 inch water (salted if desired) to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until tender; drain and cool. Cut potatoes lengthwise in half, then cut crosswise into 1/4-inch slices.

Cut artichoke hearts in half. Mix potatoes, artichoke hearts, pimientos, bell pepper, onion and olives.

Shake reserved artichoke liquid and remaining ingredients in tightly covered container. Pour over vegetables; toss. Cover and refrigerate about 2 hours or until chilled.

*Red potatoes are a good choice for potato salad because they retain their shape when cooked.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Picnics, Potlucks, and Special Occasions, Betty Crocker Creative Recipes, No. 93, June 1994
MsgID: 39650
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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