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Fun football game
salad...
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3 lbs |
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even- sized
red potatoes |
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3 cups |
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cut fresh
green beans (about ¾ pound) |
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6 ounce |
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jar
marinated artichoke hearts, undrained |
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1/3 cup |
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quartered
pitted kalamata olives |
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¼ cup |
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chopped
fresh basil or flat- leaf parsley |
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3 Tbs |
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white wine
vinegar |
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¼ tsp |
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salt |
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½ tsp |
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freshly
ground black pepper |
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1 |
Place potatoes in a
large saucepan; cover with water. Bring to a boil;
reduce heat, and cook until just tender when pierced
with a sharp knife, about 15 minutes. Add beans to
potatoes; cover and cook until beans are crisp- tender,
about 2 minutes. Drain in a colander and cool to room
temperature. Cut potatoes into quarters and place in
large bowl with beans. |
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2 |
Drain artichokes,
reserving marinade. Chop artichokes; add artichokes and
olives to potatoes and beans. |
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3 |
Combine reserved
marinade, basil, vinegar, salt and pepper in a bowl; add
to potato mixture, and toss to coat. Cover and chill. |
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Servings: 12 |
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