Potato Artichoke Salad
Elevate your salad game with this vibrant Potato Artichoke Salad, a dish that combines the earthy comfort of tender baby potatoes with the tangy brightness of marinated artichoke hearts. Perfectly complemented by the sharp bite of red onion and the fresh, herbaceous flavors of parsley and dill, this salad is tossed in a zesty homemade dressing featuring extra virgin olive oil, red wine vinegar, and a hint of Dijon mustard. Ready in just 35 minutes, this recipe is as versatile as it is delicious—serve it warm for cozy gatherings, chilled for a refreshing summer side, or at room temperature for picnics and potlucks. With its bold flavors and wholesome ingredients, this salad is sure to be your new favorite go-to for any occasion!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 200 grams marinated artichoke hearts (jarred or canned, drained)
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and cut them in half if they are large. Leave smaller ones whole.
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, prepare the other ingredients. Chop the marinated artichoke hearts into bite-sized pieces. Finely dice the red onion. Roughly chop the parsley and dill.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
Once the potatoes are cooked, drain them and let them cool slightly for about 5–10 minutes. They should still be warm but not hot.
Place the warm potatoes in a large mixing bowl. Add the chopped artichoke hearts, red onion, parsley, and dill.
Pour the dressing over the potato mixture and gently toss everything together until well coated.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve the salad warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 8.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2631 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
