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Italian Potato Salad

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“Artichoke hearts make this potato salad a bit different.”
READY IN:
50mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

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.

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