Italian Potato Salad
- 1 of 2 Boil potatoes until tender. When cool enough to handle, cut into 1-inch pieces. Place in large bowl.
- 2 of 2 Add olives, artichoke hearts, halved, along with artichoke marinade; onion; parsley; salt and pepper. Toss to mix. Cover; refrigerate a few hours.
Servings Per Recipe: