Marinated Potato-and-Artichoke Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds small red potatoes, quartered |
2 cups (1-inch) cut green beans (about 1/2 pound) |
1 (6-ounce) bottle marinated artichoke hearts |
2 tablespoons chopped pitted kalamata olives |
2 tablespoons white wine vinegar |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until very tender. Add beans; cook 2 minutes or until beans are crisp-tender. Drain well.
2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes. Add artichokes and olives to potato mixture.
3. Combine reserved 2 tablespoons marinade, vinegar, and the remaining ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.
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