Serves 4; can be multiplied.
Ingredients
For the balsamic vinaigrette:
2 Tbsp white balsamic vinegar (available at Trader Joe's and most supermarkets)
2-3 Tbsp extra virgin olive oil, to taste
1-1/2 tsp Dijon mustard
1 tsp agave nectar or honey, or more to taste
Pinch of kosher salt
Pinch of fresh black pepper
For the salad:
1 lb red-skinned potatoes, cut into quarters
1 14-oz can artichoke hearts, drained, cut in half
1/4 cup black pitted olives
2-3 Tbsp toasted pine nuts
2-3 Tbsp roughly chopped fresh flat-leaf parsley
Directions
Combine all of the balsamic vinaigrette ingredients in a jar with a tight-fitting lid. Shake vigorously to emulsify (thicken) the dressing, and set aside.
In a small (4-quart or so) pot of water, place the cut potatoes, and cover by an inch or two with cold water. Bring to a boil over high heat, then reduce heat to low-medium, and cook for 15 minutes or until the potatoes are tender but not mushy (pierce with the tip of a sharp knife, to test for doneness). Drain, and transfer the warm potatoes to a large mixing bowl.
Add the cut artichoke hearts, black olives and pine nuts. Drizzle in just as much dressing as you need to moisten everything. Toss well, and set aside for a few minutes, until the warm potatoes have absorbed most of the dressing. Add more dressing if needed.
Toss the salad gently as you add the parsley. Serve warm, at room temperature, or chilled.