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Marinated Potato-and-Artichoke Salad

Marinated Potato-and-Artichoke Salad

Cooking Light magazine

Cooking Light magazine

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Directions

  1. 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.
  2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes. Add artichokes and olives to potato mixture.
  3. Combine reserved 2 tablespoons marinade, vinegar, and the remaining ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.
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Reviews

tracylynn
11

tracylynn

1/25/2004

I left out the olives (don't like them), and the salad was still colorful and had plenty of flavor. Don't cook the potatoes too long, though, or they'll get too mushy while chilling.

JOANMANZ
11

JOANMANZ

1/25/2004

This is a nice change from the regular creamy style potato salad. It's a keeper for me!

PATTY BELLOTTE
11

PATTY BELLOTTE

1/25/2004

This recipe is good hot or cold.