| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Salads, Italian, Vegetables | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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