Italian Potato Salad
photo by duonyte
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
5
ingredients
- 793.78 g baking potatoes, unpeeled and cut into 2-inch pieces
- 118.29 ml olive oil, divided
- 4.92 ml black pepper
- 1.23 ml salt
- 1 green bell pepper, medium sized, cut into strips
- 1 red bell pepper, medium sized, cut into strips
- 1 purple onion, small sized, cut into strips
- 118.29 ml canned artichoke heart, drained and quartered
- 14.79 ml fresh basil, chopped
- 2.46 ml garlic, minced
directions
- 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.
- 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.
- 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.
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Reviews
-
What a delicious combination of ingredients. I made roughly half the recipe, and I used marinated artichoke hearts instead of the canned. I also drizzled a bit of the marinade over the salad. Even though my lunch has satisfied completely, I am very tempted to head back to the kitchen to scarf down the rest of the salad.
RECIPE SUBMITTED BY
breezermom
United States