Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Italian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Potatoes -- About 6 Medium
6 oz Marinated Artichoke Hearts
-Drained And Liquid
-Reserved, 1 Jar
2 oz Diced Pimientos -- Drained,
-1 Jar
1 sm Bell Pepper -- Chopped, About
-1/2 Cup
1 sm Onion -- Chopped, About 1/4
-Cup
1/4 c Ripe Olives -- Sliced
1 tb Fresh Basil Leaves -- Chopped
-OR
1/2 ts Dried Basil Leaves -- Crushed
3 tb Olive Or Vegetable Oil
2 tb White Vinegar
1/2 ts Salt
1/4 ts Pepper
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.
