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Marinated Potato-and-Artichoke Salad

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition 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

How to Make It

  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.

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

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