Zesty Red Potato Salad Recipe

5 1 1
Zesty Red Potato Salad Recipe
Zesty Red Potato Salad Recipe photo by Taste of Home
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Zesty Red Potato Salad Recipe

Read Reviews
5 1 1
Publisher Photo
My husband's family has a lot of cookouts, and this recipe is a hit each time I bring it. It's easy to prepare and looks as good as it tastes.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 8 medium red potatoes (about 2-1/2 pounds)
  • 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
  • 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/ teaspoon dried basil
  • Salt to taste
  • 1 package (.6 ounce) zesty Italian salad dressing mix
  • 1/3 cup vegetable oil
  • 3 tablespoons white wine vinegar

Directions

Cook the potatoes until tender but firm. Drain and cube; place in a large bowl. Add artichokes, chilies, pimientos, peppers, onion, basil and salt. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over salad and toss well. Chill at least 1 hour before serving. Yield: 10-12 servings.
Originally published as Zesty Potato Salad in Country August/September 1994, p51

  • 8 medium red potatoes (about 2-1/2 pounds)
  • 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
  • 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/ teaspoon dried basil
  • Salt to taste
  • 1 package (.6 ounce) 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 artichokes, chilies, pimientos, peppers, onion, basil and salt. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over salad and toss well. Chill at least 1 hour before serving. Yield: 10-12 servings.
Originally published as Zesty Potato Salad in Country August/September 1994, p51

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Trilby Yost User ID: 5195621 13875
Reviewed Aug. 9, 2010

"As much as I like traditional potato salads, sometimes I want something different and this recipe satisfies that yen. My family and friends agree!"

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