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Marinated Potato-and-Artichoke Salad

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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Original Recipe Yield 8 servings

Ingredients

2 pounds small red potatoes, quartered
2 cups (1-inch) cut green beans (about 1/2 pound)
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons chopped pitted kalamata olives
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

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.

Footnotes

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