Mediterranean Artichoke Red Potato Salad

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1 tablespoon salt, for boiling water

3 pounds unpeeled 2-inch whole baby red potatoes

2 cups petite green beans, cut in half and ends snipped off

3/4 cup chopped celery

2 cups cherry tomatoes

2 cups oil-packed marinated artichoke hearts, quartered (reserve liquid)

2 tablespoons finely chopped parsley

1/2 cup thinly sliced green onions

1/4 cup capers, drained

1/2 cup marinade (from jar of marinated artichokes)

1/2 cup extra virgin olive oil

1 tablespoon lemon zest from one lemon

2 tablespoons fresh lemon juice from one lemon

1 teaspoon sugar

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/2 cup real bacon bits

1/4 cup packed chopped fresh basil

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