Marinated Potato Artichoke Salad

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  • 8 cup (s)Servings


  • 2 pound small red potatoes quartered
  • 2 cup green beans cut into 1-inch pieces
  • 6 ounce marinated artichoke hearts
  • 2 tablespoon kalamata olives pitted and chopped
  • 2 tablespoon white wine vinegar
  • 2 tablespoon fresh parsley chopped
  • .5 teaspoon salt
  • .25 teaspoon ground black pepper


Place potatoes in a saucepan. Cover with water and bring to a boil. Cook for 20 minutes or until very tender. Add green 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 artichoke marinade with the white wine vinegar, parsley, salt, and pepper. Drizzle dressing over salad, tossing to coat. Cover and chill.