Marinated Potato-and-Artichoke Salad

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons parsley fresh chopped
• 2 cups cut green beans (1-inch) ()
• 2 tablespoons kalamata olives pitted chopped
• 6 ounce marinated artichoke hearts 
• 2 pounds potatoes red quartered
• 0.5 teaspoon salt 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• colander

Directions

1. Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until very tender.
2. Add beans; cook 2 minutes or until beans are crisp-tender.
3. Drain well.
4. Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes.
5. Add artichokes and olives to potato mixture.
6. Combine reserved 2 tablespoons marinade, vinegar, and the remaining ingredients.
7. Drizzle dressing over salad, tossing to coat. Cover and chill.