Potato Artichoke Salad
An unusual (for me) blend of ingredients in a non-mayo potato salad. i prefer it warm but the original recipe does suggest serving it chilled. your choice.
Steps
Place potatoes in a saucepan and cover with water.
Bring to a boil and cook 20 minutes or until tender.
Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender.
Remove from heat and drain well.
Drain artichokes , reserving 2 tablespoons of the yummy marinade.
Chop artichokes and add to potatoes and beans.
Toss in the olives.
Combine reserved artichoke marinade , vinegar , parsley , salt and pepper.
Drizzle dressing over salad , tossing to coat.
Cover and chill.
Serving = 1 cup.
Ingredients
small red potatoes, fresh green beans, marinated artichoke hearts, kalamata olives, white wine vinegar, fresh parsley, salt, pepper