Marinated Potato-and-Artichoke Salad

Marinated Potato-and-Artichoke Salad

6

"The contrast of red potatoes and green beans makes this salad pretty to look at. And the garden-fresh taste lives up to the eye appeal."
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Ingredients

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Original recipe yields 8 servings

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Directions

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  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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Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 136 (25% from fat); FAT 3.8g (sat 0.6g, mono 2.7g, poly 0.4g); PROTEIN 3.8g; CARB 23.4g; FIBER 2.7g; CHOL 0mg; IRON 2.2mg; SODIUM 342mg; CALC 38mg

Reviews

6
  1. 6 Ratings

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Most helpful positive review

I left out the olives (don't like them), and the salad was still colorful and had plenty of flavor. Don't cook the potatoes too long, though, or they'll get too mushy while chilling.

Most helpful critical review

I did not care for this.

I left out the olives (don't like them), and the salad was still colorful and had plenty of flavor. Don't cook the potatoes too long, though, or they'll get too mushy while chilling.

This is a nice change from the regular creamy style potato salad. It's a keeper for me!

This recipe is good hot or cold.

I changed this recipe somewhat by using non-marinated artichokes to cut the fat and by using fat-free Italian dressing in place of the vinegar marinade. I served it with some parmesean cheese an...

I did not care for this.

I made this for a picnic and it was awful. I assembled it yesterday and put it in the fridge thinking that the flavors would blend overnight. But today, it tasted absolutely bland and boring. ...