Marinated Potato-and-Artichoke Salad

Cooking Recipes Catalogue

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.

INGREDIENTS (for 8 servings):


  • 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