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Marinated Artichoke Potato Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  8

Per Serving:  126 calories, 4g fat

Ingredients:

2 pounds small red potatoes quartered

2 cups green beans, cut into ½ inch pieces

1 6-ounce bottle marinated artichoke hearts

2 Tbsp chopped, pitted Kalamata olives

2 Tbsp white wine vinegar

2 Tbsp fresh parsley, chopped

½ tsp salt

¼ tsp black pepper

Cooking Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to boil and cook 20 minutes or until very tender. Add beans and cook 2 minutes or until beans are crisp-tender. Drain potato-bean mixture.
  2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons of marinade.
  3. Chop artichokes. Add artichokes and olives to potato-bean mixture
  4. Combine reserved 2 tablespoons of artichoke marinade with vinegar, parsley, salt and pepper.
  5. Drizzle dressing over salad, toss to coat.
  6. Cover and chill.

Recipe from: The American Cancer Society's "Celebrate! Healthy Entertaining for Any Occasion"