Italian Potato Salad



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    Ingredients

    • 2  pounds potatoes (about 6 medium)
    • 1  jar (6 ounces) marinated artichoke hearts, drained and liquid reserved
    • 1  jar (2 ounces) diced pimientos, drained
    • 1  small bell pepper, chopped (about 1/2 cup)
    • 1  small onion, chopped (about 1/4 cup)
    • 1/4  cup sliced ripe olives
    • 1  tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
    • 3  tablespoons olive or vegetable oil
    • 2  tablespoons white vinegar
    • 1/2  teaspoon salt
    • 1/4  teaspoon pepper

    Directions

    1. 1Heat 1 inch water (salted if desired) to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until tender; drain and cool. Cut potatoes lengthwise in half, then cut crosswise into 1/4-inch slices. Cut artichoke hearts in half.
    2. 2Mix potatoes, artichoke hearts, pimientos, bell pepper, onion and olives. Shake reserved artichoke liquid and remaining ingredients in tightly covered container. Pour over vegetables; toss. Cover and refrigerate about 2 hours or until chilled.
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