Marinated Potato Artichoke Salad

• 2 pounds small red potatoes quartered
• 2 cups green beans cut into 1-inch pieces
• 6 ounce marinated artichoke hearts
• 2 tablespoons kalamata olives pitted and chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh parsley chopped
• .5 teaspoon salt
• .25 teaspoon ground black pepper

Place potatoes in a saucepan. Cover with water and bring to a boil. Cook for 20 minutes or until very tender. Add green beans. Cook 2 minutes or until beans are crisp-tender. Drain well. Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade. Chop artichokes. Add artichokes and olives to potato mixture. Combine reserved 2 tablespoons artichoke marinade with the white wine vinegar, parsley, salt, and pepper. Drizzle dressing over salad, tossing to coat. Cover and chill.