Marinated Potato-and-Artichoke Salad

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.