Total Time
Prep 15 mins
Cook 35 mins

Artichoke hearts make this potato salad a bit different.

Ingredients Nutrition


  1. Place the potato pieces on a large baking sheet; drizzle with 1/8 cup oil. Sprinkle with 1 tsp black pepper and the salt; toss well. Bake at 425 degrees for 35 minutes or until the potato pieces are tender.
  2. Cook the pepper strips and onion in 1/8 cup oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp tender.
  3. Combine the potato pieces, bell pepper mixture, and artichoke hearts in a boil. Add the remaining 1/8 cup of oil, freshly chopped basil, and garlic; toss. Serve warm or at room temperature.


Most Helpful

I really enjoyed this potato salad. I tasted great both warm and room temperature.

threeovens October 06, 2015

This made a delicious dinner today! Followed the recipe to the letter except that accidentally I threw the minced garlic into the pan with the bell pepper LOL Thanks for sharing this yummy recipe!<br/>Made for For Your Consideration Tag Game.

Mia in Germany December 04, 2014

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