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Zesty Red Potato Salad

Total Time

Prep: 45 min. + chilling


10-12 servings

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.


  • 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.

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