Marinated Potato-and-Artichoke Salad

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 25%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 23.4g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 342mg
  • Calcium: 38mg

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

  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.
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