Italian Potato Salad - cooking recipe

Ingredients

1 3/4 lbs baking potatoes, unpeeled and cut into 2-inch pieces
1/2 cup olive oil, divided
1 teaspoon black pepper
1/4 teaspoon salt
1/2 green bell pepper, medium sized, cut into strips
1/2 red bell pepper, medium sized, cut into strips
1/2 purple onion, small sized, cut into strips
1/2 cup canned artichoke heart, drained and quartered
1 tablespoon fresh basil, chopped
1/2 teaspoon garlic, minced

Preparation

Place the potato pieces on a large baking sheet; drizzle with 1/8 cup oil. Sprinkle with 1 tsp black pepper and the salt; toss well. Bake at 425 degrees for 35 minutes or until the potato pieces are tender.
Cook the pepper strips and onion in 1/8 cup oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp tender.
Combine the potato pieces, bell pepper mixture, and artichoke hearts in a boil. Add the remaining 1/8 cup of oil, freshly chopped basil, and garlic; toss. Serve warm or at room temperature.