Potato Artichoke Salad

Submitted by SusieQusie

"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."

 

• 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

1. Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
2. Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
3. Drain artichokes, reserving 2 tablespoons of the yummy marinade.
4. Chop artichokes and add to potatoes and beans. Toss in the olives.
5. Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
6. Drizzle dressing over salad, tossing to coat. Cover and chill.
7. Serving = 1 cup.

Reviews

[mandabears]

all i can say is yum. oh yeah delicious and wonderful. we loved this. i actually sprinkle some crumbled feta on top and quadrapled the kalamata olives. terrific recipe!!!

 

[FDADELKARIM]

Thanks for a great tasting recipe. I'm always looking for easy recipes to make for DH's lunch. This is definitely a keeper. The only change I made was to leave out the green beans (he doesn't like them) & I added onions & 1 boiled egg.

 

[Charmie777]

This was good. My DH really enjoyed it. I thought it needed a little more dressing. But a nice change of pace from regular potato salad.

 

[Annacia]

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.

 

[Mirj2338]

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!