Potato Salad With Artichoke Hearts

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Potato Salad With Artichoke Hearts

 

2 pounds small red potatos, quartered

1 6 oz. jar marinated artichoke hearts

2 cups chopped bell peppers of various colors

6 ripe olives, sliced

freshly ground black pepper to taste

2 tablespoons rice vinegar

2 tablespoons chopped parsley

 

Place potatoes in saucepan, cover with water and bring to a boil. Cook until

tender -- about 20 minutes. Drain, cover with cold water, drain again.

Drain artichokes; reserve the marinade. Cut the " chokes " into quarters, trimming

tough " leaves. "

Put potatoes, artichokes, bell peppers and olives into a decorative serving bowl

or platter. Combine the marinade, rice vinegar and parsley. Season with black

pepper to taste. Pour over the vegetable mixture. Toss gently to coat. Serve

chilled.

Makes 6 servings.