Italian Potato Salad (Harper) Recipe

Step 1

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.

Nutritional Information Per Serving: Calories: 170 Protein: 3 Grams Carbohydrates: 26 Grams Fat: 6 Grams Cholesterol: 0 Milligrams Sodium: 530 Milligrams Potassium: 480 Milligrams

Posted by: Rich Harper

Things You'll Need

  • 2lb Potatoes; About 6 Medium
  • 6oz Marinated Artichoke Hearts;
  • -Drained And Liquid
  • -Reserved, 1 Jar
  • 2oz Diced Pimientos; Drained,
  • -1 Jar
  • 1sm Bell Pepper; Chopped, About
  • -1/2 Cup
  • 1sm Onion; Chopped, About 1/4
  • -Cup
  • 1/4c Ripe Olives; Sliced
  • 1tb Fresh Basil Leaves; Chopped
  • -OR
  • 1/2ts Dried Basil Leaves; Crushed
  • 3tb Olive Or Vegetable Oil
  • 2tb White Vinegar
  • 1/2ts Salt
  • 1/4ts Pepper

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