Italian Potato Salad

"Artichoke hearts make this potato salad a bit different."
 
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photo by duonyte photo by duonyte
photo by duonyte
photo by threeovens photo by threeovens
Ready In:
50mins
Ingredients:
10
Serves:
5
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ingredients

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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

  1. 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.
     
  2. I really enjoyed this potato salad. I tasted great both warm and room temperature.
     
  3. 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.
     
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