Italian Potato Salad

• 1 3/4 lbs baking potatoes, unpeeled and cut into 2-inch pieces
• 1/2 cup olive oil, divided
• 1 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 green bell pepper, medium sized, cut into strips
• 1/2 red bell pepper, medium sized, cut into strips
• 1/2 purple onion, small sized, cut into strips
• 1/2 cup canned artichoke heart, drained and quartered
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon garlic, minced

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.

baking potatoes, olive oil, black pepper, salt, green bell pepper, red bell pepper, purple onion, fresh basil, garlic

Taken from www.food.com/recipe/italian-potato-salad-513981 (may not work)