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3 hours
Prep: 15 minutes
Cook: 45 minutes
150 calories per serving view nutrition facts
8 servings
suggest servings
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| 2 | pounds | potatoes | |
| 6 | ounces | artichoke hearts | jar, drained, liquid reserved |
| 2 | ounces | pimentos | drained |
| 1 | small | sweet bell pepper | |
| 1 | small | onion | chopped |
| 1/4 | cup | olives | ripe, sliced |
| 1 | tablespoon | basil | fresh, chopped |
| 3 | tablespoons | olive oil | |
| 2 | tablespoons | white vinegar | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black 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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 162mg | 7% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 3.0g | 11% |
| Sugars 2.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 4% | Vitamin C | 25% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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