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Prep 25min
Total2hr55min
Ingredients7
Servings8
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Ingredients
8
small red potatoes, each cut into 8 pieces (1 lb.)
1
(6-oz.) jar marinated artichokes, undrained, cut up
1/2
cup chopped cucumber
1/2
green bell pepper, coarsely chopped
1
tablespoon chopped fresh basil
1/8
teaspoon salt
1/4
cup mayonnaise
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Steps
1
Place potatoes in medium saucepan; add enough water to cover. If desired, add small amount of salt to water. Bring to a boil over medium-high heat. Cook 8 to 10 minutes or just until tender. Drain. Cool potatoes 30 minutes.
2
In refrigerator storage bowl, combine cooled potatoes and all remaining ingredients; mix gently. Cover; refrigerate at least 2 hours to blend flavors.
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Marinated artichokes are packed in a mixture of oil, vinegar and herbs. The marinade flavors this easy potato salad.
Bring to a picnic only the amount of this salad you’ll eat, since chilled food toted in coolers will only stay fresh for the day. Leave the rest at home, refrigerated in a covered container to enjoy another day.
Add 4 ounces crumbled feta cheese for added flavor and texture.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
200
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
125mg
5%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
8%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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