Potato Artichoke Salad

photo by FDADELKARIM



- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs small red potatoes, quartered
- 1⁄2 lb fresh green beans, in 1 inch cuts
- 1 (6 ounce) bottle marinated artichoke hearts
- 2 tablespoons chopped kalamata olives
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- 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.
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Reviews
-
I forgot to put the olives in *blush*. I really loved this! I used small Yukon Golds and just used the marinade that the artichokes were in for the vinegar to add more artichoke flavor and I simply didn't have the parsley to use.. Lots of flavor, little fat. Mine was served at room temp and that worked well for me. The servings are generous, I made 2 and I have enough for 4! wow, thats a lot of salad for the calories :D. I paired it with with some oven-fried fish for a very tasty lunch.
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Very very good! I couldn't get any small potatoes, so I just used large red potatoes and cut them into smaller bits. ;-) I doubled the pepper (freshly ground) and added some coarse Morrocan paprika for extra flavor and color. Susie, I'm with you, I prefer this warm as well, although there's a Tupperware with my name on it in the office fridge and I'm having this cold for lunch. Thanks for posting!