Potato Salad with
Artichoke Hearts & Black Olives

This is an Jeanne Omlor original recipe. It's okay to have leftovers because the longer it stays around the better it gets. I will try to guess the measurements as best I can but use your judgment to your liking.

• 3 lb. newberg potatoes, steamed and coarsely chopped
•1 8oz jar of artichoke hearts
•1/4 lb. whole black olives, pits removed
• 1/3 cup olive oil with crushed fresh garlic
•1/5 cup balsamic vinegar
• a generous amount of fresh chopped basil
•salt and pepper

Gently add all the ingredients together being sure to mix well. Taste and adjust seasoning. Cover and refrigerate until 1/2 hour before needed. Blend again before serving.