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Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

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; cholesterolmg; iron 2.2mg; sodium 342mg; calcium 38mg.