Marinated Potato-and-Artichoke Salad

Name: Marinated Potato-and-Artichoke Salad
Yield: 8 servings (serving size: 1 cup)
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; ½ teaspoon salt; ¼ teaspoon black pepper

2 Ratings
1 Review

Recipe by Cooking Light May 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:

8 servings (serving size: 1 cup)

Nutrition Info

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
½ teaspoon salt
¼ teaspoon black pepper

Directions

Step 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.

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Step 2
Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes. Add artichokes and olives to potato mixture.
Step 3
Combine reserved 2 tablespoons marinade, vinegar, and the remaining ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.

Nutrition Facts

Per Serving:

136 calories; calories from fat 25%; fat 3.8g; saturated fat 0.6g; mono fat 2.7g; poly fat 0.4g; protein 3.8g; carbohydrates 23.4g; fiber 2.7g; iron 2.2mg; sodium 342mg; calcium 38mg.

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mjmayinsf

04/20/2010

Very good if you like a vinaigrette potato salad (I'm not a fan of mayonnaise). I make ahead and serve with Rosemary Chicken Salad Sandwiches for a lunch on the go.

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