Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
COVID-19 Updates: What We're Doing to Keep You Safe » COVID-19 Resources » Updated Visitor Policy »
New to MyHealth?
Manage Your Care From Anywhere.
Access your health information from any device with MyHealth. You can message your clinic, view lab results, schedule an appointment, and pay your bill.
ALREADY HAVE AN ACCESS CODE?
DON'T HAVE AN ACCESS CODE?
NEED MORE DETAILS?
MyHealth for Mobile
Get the iPhone MyHealth app »
Get the Android MyHealth app »
Marinated Artichoke Potato Salad
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:
- 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.
- Drain artichokes in a colander over a bowl, reserving 2 tablespoons of marinade.
- Chop artichokes. Add artichokes and olives to potato-bean mixture
- Combine reserved 2 tablespoons of artichoke marinade with vinegar, parsley, salt and pepper.
- Drizzle dressing over salad, toss to coat.
- Cover and chill.
Recipe from: The American Cancer Society's "Celebrate! Healthy Entertaining for Any Occasion"