Italian Potato Salad

INGREDIENTS
8 small red potatoes (uniform in size), about one 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

METHOD
Wash potatoes well and cut into quarters. Place in large pot and pour over enough water to cover. Set over high heat and bring to a boil. Boil eight minutes, add green beans. Return to a boil and continue to cook two minutes, or until potatoes are tender and beans are crisp-tender. Drain and transfer to serving bowl. Mix in artichokes including marinade, parsley, and balsamic vinegar. Yields four servings.