Italian Potato Salad

3 hours Prep: 15 minutes Cook: 45 minutes

150 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	pounds	potatoes
6	ounces	artichoke hearts	jar, drained, liquid reserved
2	ounces	pimentos	drained
1	small	sweet bell pepper
1	small	onion	chopped
1/4	cup	olives	ripe, sliced
1	tablespoon	basil	fresh, chopped
3	tablespoons	olive oil
2	tablespoons	white vinegar
1/2	teaspoon	salt
1/4	teaspoon	black pepper

Directions

Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan.

Add the potatoes and cover.

Heat to boiling again and reduce the heat to simmer the potatoes for 30 to 35 minutes or until tender, then drain and cool.

Cut the potatoes, lengthwise, in half, then cut crosswise into 1/4-inch slices.

Cut the artichoke hearts in half.

Mix the potatoes, artichoke hearts, pimientos, bell pepper, onion and olives, lightly tossing to mix well.

Shake the reserved artichoke hearts liquid with the remaining ingredients in a tightly covered container.

Pour over the vegetables and lightly toss to coat.

Cover and refrigerate about 2 hours or until well chilled.

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Nutrition Facts

Serving Size 145g

Amount per Serving

Calories 150 30% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 162mg	7%
Total Carbohydrate 25.0g	8%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 2.0g	5%

Vitamin A	4%		Vitamin C	25%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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