Marinated Potato-and-Artichoke Salad

SUBMITTED BY: Cooking Light magazine

"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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USMETRIC

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.
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.

Reprinted with permission of Cooking Light® 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

Reviewed on Jan. 25, 2004 by tracylynn

I left out the olives (don't like them), and the salad was still colorful and had plenty of... MORE

Reviewed on Jan. 25, 2004 by PATTY BELLOTTE

This recipe is good hot or cold. MORE

Reviewed on Jan. 25, 2004 by JOANMANZ

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

Reviewed on Apr. 5, 2004 by Laura

I changed this recipe somewhat by using non-marinated artichokes to cut the fat and by using... MORE

Reviewed on Apr. 1, 2005 by ALISON1561

I did not care for this. MORE

Reviewed on Jun. 20, 2004 by NOELLER67

I made this for a picnic and it was awful. I assembled it yesterday and put it in the fridge... MORE