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Basil And Green Pepper Potato Salad

fish, salads

6 new potatoes; about 2 pounds
1/3 cup chopped fresh basil
3 tablespoons olive oil
2 tablespoons wine vinegar
1/4 teaspoon (each) salt and pepper
2 jars (6 oz each) marinated artichoke hearts; drained and halved
1 cup cherry tomatoes; halved
1/2 sweet green pepper; chopped
1 can (6 oz) tuna, drained and broken in chunks; optional

In large pot of boiling salted water, cover and cook potatoes, scrubbed (or peeled if desired), for 18 to 20 minutes or until tender. Drain and let cool; cut into 3/4-inch cubes. In large bowl, whisk together basil, olive oil, wine vinegar, salt and pepper. Add artichoke hearts, cherry tomatoes, green pepper and cubed potatoes. If desired, add tuna. Toss to combine.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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