Description
An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.
Ingredients
- Small Red Potatoes
- Fresh Green Beans
- Marinated Artichoke Hearts
- Kalamata Olives
- White Wine Vinegar
- Fresh Parsley
- Salt
- Pepper
Instructions
- Place potatoes in a saucepan and cover with water
- Bring to a boil and cook 20 minutes or until tender
- Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender
- Remove from heat and drain well
- Drain artichokes, reserving 2 tablespoons of the yummy marinade
- Chop artichokes and add to potatoes and beans
- Toss in the olives
- Combine reserved artichoke marinade, vinegar, parsley, salt and pepper
- Drizzle dressing over salad, tossing to coat
- Cover and chill
- Serving = 1 cup