Italian Potato Salad
8 small red potatoes (uniform in size) – about 1 pound
1 cup fresh green beans
6 ounces marinated artichoke hearts including marinade
2 tablespoons chopped fresh parsley
2 teaspoons balsamic vinegar
salt and pepper to taste
Quarter potatoes. Place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 8 minutes, add green beans. Return to a boil and continue to cook 2 minutes, or until potatoes are tender and beans are crisp-tender. Drain and transfer to large bowl. Mix in artichokes including marinade, parsley, and balsamic vinegar. Season with salt and pepper.