Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
8 servings (serving size: 1 cup)

How to Make It

Step 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.

Step 2

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

Step 3

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

Ratings & Reviews

mjmayinsf's Review

April 20, 2010
Very good if you like a vinaigrette potato salad (I'm not a fan of mayonnaise). I make ahead and serve with Rosemary Chicken Salad Sandwiches for a lunch on the go.