Zesty Potato Salad

• 8 medium red potatoes (about 2 1/2 lb.)
• 1 (6 oz.) jar marinated artichoke hearts, drained and quartered
• 1 (4 oz.) can green chopped chilies, drained
• 1 (4 oz.) can diced pimiento
• 1 medium green pepper, diced
• 1 medium sweet red pepper, diced
• 1 medium yellow pepper, diced
• 1/2 c. chopped red onion
• 1 tsp. minced fresh basil or 1/2 tsp. dried basil
• salt to taste
• 1 (6 oz.) pkg. Zesty Italian salad dressing
• 1/3 c. vegetable oil
• 3 Tbsp. white wine vinegar

1. Cook the potatoes until tender, but firm.
2. Drain and cube. Place
3. in a large bowl; add artichokes, chilies, pimentos, peppers, onion, basil and salt.
4. Combine remaining ingredients in a jar with a tight fitting lid.
5. Shake well.
6. Pour over salad and toss well.
7. Chill at least one hour before serving.
8. Serves 10 to 12.

red potatoes, hearts, chilies, pimiento, green pepper, sweet red pepper, yellow pepper, red onion, fresh basil, salt, italian salad dressing, vegetable oil, white wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445533 (may not work)