Marinated Potato-and-Artichoke Salad

Marinated Potato-and-Artichoke Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
4

Worthy of a special occasion

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 25 %
Fat 3.8 g
Satfat 0.6 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 3.8 g
Carbohydrate 23.4 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 342 mg
Calcium 38 mg

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

Preparation

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.

Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes. Add artichokes and olives to potato mixture.

Combine reserved 2 tablespoons marinade, vinegar, and the remaining ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.

Note:

May 1999
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