Instructions: 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.

This recipe yields 6 servings.

Comments: Instead of a heavier mayonnaise-type salad dressing, the lighter "marinade" from the artichokes is used.

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