Zesty Potato Salad
8 medium red potatoes (about 2-1/2 pounds)
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (4 ounces) chopped green chilies, drained
1 jar (4 ounces) diced pimientos, drained
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 medium yellow pepper, diced
1/2 cup chopped red onion
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
Salt to taste
1 envelope zesty Italian salad dressing mix
1/3 cup vegetable oil
3 tablespoons white wine vinegar
Cook the potatoes until tender but firm. Drain and cube; place in a large bowl.
Add the artichokes, chilies, pimientos, peppers, onion, basil and salt.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake
well. Pour over salad and toss well. Chill for 1 hour before serving.
Yield: 10-12 servings.
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