6 med. potatoes (2 lbs.)
1 (9 oz.) pkg. frozen French style green beans
1 c. creamy cucumber salad dressing
1/3 c. chopped fresh parsley
1/4 c. grated Parmesan cheese
1 (13 3/4 oz.) jar marinated artichoke hearts, drained and quartered

Cook potatoes, uncovered, in boiling salted water 25-30 minutes or until tender; drain well. Let cool; slice. Cook beans according to package directions; drain.

In small mixing bowl combine salad dressing, parsley, and Parmesan cheese. In large salad bowl combine potatoes, green beans, and artichokes. Toss gently with dressing mixture. Cover and chill at least one hour. Serves 6-8.