Recipe 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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small red potatoes, quartered
(1-inch) cut green beans (about 1/2 pound)
1 (6 ounce) jar
marinated artichoke hearts
chopped pitted kalamata olives
white wine vinegar
chopped fresh parsley
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.
I did not care for this.
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 and it was a huge hit. This is part of my summertime repertoire of recipes now. Thanks for posting it!
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. I wouldn't make this again.
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