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Nutrition Facts
Serving Size 1 (222g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons white wine vinegar
Calories 146
Calories from Fat 4		(3%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 257mg		10%
Potassium 825mg		23%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 6.3g	25%
	Sugars 2.0g
Protein 4.8g		9%
detailed view... how is this calculated?

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Potato Artichoke Salad

Recipe #206957 | 40 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: SusieQusie
Jan 22, 2007

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.

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Charmie777

On May 21, 2008

This was good. My DH really enjoyed it. I thought it needed a little more dressing. But a nice change of pace from regular potato salad.

1 person found this review helpful

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From: Annacia

On May 10, 2008

I forgot to put the olives in *blush*. I really loved this! I used small Yukon Golds and just used the marinade that the artichokes were in for the vinegar to add more artichoke flavor and I simply didn't have the parsley to use.. Lots of flavor, little fat. Mine was served at room temp and that worked well for me. The servings are generous, I made 2 and I have enough for 4! wow, thats a lot of salad for the calories :D. I paired it with with some oven-fried fish for a very tasty lunch.

1 person found this review helpful

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From: mandabears

On Jun 29, 2008

all i can say is yum. oh yeah delicious and wonderful. we loved this. i actually sprinkle some crumbled feta on top and quadrapled the kalamata olives. terrific recipe!!!

1 person found this review helpful

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From: Nasseh

On May 29, 2008

Thanks for a great tasting recipe. I'm always looking for easy recipes to make for DH's lunch. This is definitely a keeper. The only change I made was to leave out the green beans (he doesn't like them) & I added onions & 1 boiled egg.

1 person found this review helpful

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