Marinated Potato Salad

Ingredients

• 3/4 pound whole tiny new potatoes
• 3/4 cup Vinaigrette (see recipe, page 358) or other oil and vinegar dressing
• 1 13 3/4-ounce can artichoke hearts, drained and halved
• 1 small green pepper, cut into strips
• 6 cherry tomatoes, halved
• 1/2 of a small red onion, sliced and separated into rings
• 1/4 cup pitted ripe olives, halved
• 1/4 cup snipped parsley
• 1 kale leaf (optional)

Instructions

1. In a covered saucepan cook potatoes in boiling salted water for 15 to 20 minutes or till just tender; drain well. Cut potatoes into quarters.
2. In a large bowl pour dressing over potatoes. Add artichoke hearts, green pepper, tomatoes, onion, olives, and parsley. Toss gently to mix. Cover and chill for 4 to 24 hours, stirring occasionally. Transfer to a serving bowl. Garnish with kale leaf if desired.