Zesty Red 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

1. 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.
2. 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.

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

Taken from www.tasteofhome.com/recipes/zesty-red-potato-salad/ (may not work)