Title: Italian Potato Salad
Categories: Salads, Italian, Vegetables
Yield: 8 Servings

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.

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