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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
2 lbs small red potatoes, quartered |
1/2 lb fresh green beans, in 1 inch cuts |
1 (6 ounce) bottle marinated artichoke hearts |
2 tablespoons chopped kalamata olives |
2 tablespoons white wine vinegar |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
2. Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
3. Drain artichokes, reserving 2 tablespoons of the yummy marinade.
4. Chop artichokes and add to potatoes and beans. Toss in the olives.
5. Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
6. Drizzle dressing over salad, tossing to coat. Cover and chill.
7. Serving = 1 cup.
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