Categories: Salads, Italian, Vegetables 
      Yield: 8 servings 
  
      2 lb Potatoes; About 6 Medium 
      6 oz Marinated Artichoke Hearts; 
           -Drained And Liquid 
           -Reserved, 1 Jar 
      2 oz Diced Pimientos; Drained, 
           -1 Jar 
      1 sm Bell Pepper; Chopped, About 
           -1/2 Cup 
      1 sm Onion; Chopped, About 1/4 
           -Cup 
    1/4 c  Ripe Olives; Sliced 
      1 tb Fresh Basil Leaves; Chopped 
           -OR 
    1/2 ts Dried Basil Leaves; Crushed 
      3 tb Olive Or Vegetable Oil 
      2 tb White Vinegar 
    1/2 ts Salt 
    1/4 ts 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. 
   
  Nutritional Information Per Serving: 
   
  Calories:  170    Protein:  3 Grams    Carbohydrates:  26 Grams Fat: 6 
  Grams    Cholesterol:  0 Milligrams  Sodium:  530 Milligrams Potassium: 480 
  Milligrams 
   
  Posted by: Rich Harper