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SALADS AND SALAD
DRESSINGS:
Place- Kicker Potato Salad
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Place-
Kicker Potato Salad |
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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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