Italian Potato Salad

Submitted by breezermom

"Artichoke hearts make this potato salad a bit different."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 5

ingredients

• 1 3⁄4 lbs baking potatoes, unpeeled and cut into 2-inch pieces
• 1⁄2 cup olive oil, divided
• 1 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1⁄2 green bell pepper, medium sized, cut into strips
• 1⁄2 red bell pepper, medium sized, cut into strips
• 1⁄2 purple onion, small sized, cut into strips
• 1⁄2 cup canned artichoke heart, drained and quartered
• 1 tablespoon fresh basil, chopped
• 1⁄2 teaspoon garlic, minced

directions

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.

Reviews

[duonyte]

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.

 

[threeovens]

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

 

[Mia in Germany]

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.