Ingredients:

       2 pounds small red potatoes quartered                    2 Tbsp white wine vinegar
       2 cups green beans, cut into ½ inch pieces             2 Tbsp fresh parsley, chopped
       1 6-ounce bottle marinated artichoke hearts            ½ tsp salt
       2 Tbsp chopped, pitted Kalamata olives                    ¼ tsp black pepper

Cooking Instructions:

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 & Chill.

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