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 small Bell Pepper, Chopped, About 1/2 Cup
1 small Onion, Chopped, About 1/4 Cup
1/4 cup Ripe Olives, Sliced
1 tbsp Fresh Basil Leaves, Chopped OR
1/2 tsp Dried Basil Leaves, Crushed
3 tbsp Olive Or Vegetable Oil
2 tbsp White Vinegar
1/2 tsp Salt
1/4 tsp Pepper
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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
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