Italian Potato Salad
Yield
8 servingsPrep
15 minCook
45 minReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
|
|
| 6 | ounces |
artichoke hearts
jar, drained, liquid reserved |
|
| 2 | ounces |
pimentos
drained |
|
| 1 | small |
sweet red bell peppers
|
*
|
| 1 | small |
onions
chopped |
|
| ¼ | cup |
olives
ripe, sliced |
*
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
white vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
|
|
| 173.4 | ml/g |
artichoke hearts
jar, drained, liquid reserved |
|
| 57.8 | ml/g |
pimentos
drained |
|
| 1 | small |
sweet red bell peppers
|
*
|
| 1 | small |
onions
chopped |
|
| 59 | ml |
olives
ripe, sliced |
*
|
| 15 | ml |
basil
fresh, chopped |
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
white vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
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 ¼ 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.
