Instructions

Place potatoes in a large saucepan and cover with water. Bring to boil and cook 20 minutes or until very tender. Add beans and cook 2 minutes or until beans are crisp-tender. Drain potato-bean mixture.
Drain artichokes in a colander over a bowl, reserving 2 tablespoons of marinade.
Chop artichokes. Add artichokes and olives to potato-bean mixture
Combine reserved 2 tablespoons of artichoke marinade with vinegar, parsley, salt and pepper.
Drizzle dressing over salad, toss to coat.
Cover and chill.