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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Artichoke Potato Salad with Dill

Artichoke Potato Salad with Dill

This artichoke potato salad with dill is fresh and filling. It’s a simple recipe and is largely hands-off, as the bulk of the time is spent roasting the potatoes. This salad makes for a very nice lunch or would pair nicely with roast chicken.

Artichoke Potato Salad with Carrots & Dill. Beautiful spring flavors. (vegan, vegetarian, whole 30) | Shiny Happy Bright

For me, this dish is winter (potatoes) meeting spring (artichokes, dill, carrots) – which is exactly what this crazy month is shaping up to be. It snowed 4 inches last night! We haven’t had real snow since December and now this?! The daffodils were already coming up, I had transitioned to my spring coat, and had moved on from the fleece lined tights. Thankfully, it looks like it will be in the 50s by the end of the week though.

I’ve already added the Tokyo and Kitakyushu weather conditions to my weather app, so I can figure out what to pack for my Japan trip next week. I’m also tracking the cherry blossoms at this very fun site. I think it’s very possible I will see the early blooms in Kitakyushu – so fingers crossed!

Artichoke Potato Salad with Carrots & Dill. Beautiful spring flavors. (vegan, vegetarian, whole 30) | Shiny Happy Bright

I hope you enjoy this delicious salad recipe! If you make it, send me a photo @shinyhappybright on Instagram or Facebook or use the hashtag #shinyhappybright

Have a great week!


Artichoke Potato Salad with Dill

Makes 2 to 4 servings | Prep Time: 8 minutes | Total Time: 40 minutes

Ingredients

3 tablespoons olive oil, divided

5 to 8 new baby potatoes, cut into 1 inch pieces

3 small carrots, sliced into 1/4 inch rounds 

1 (14.5 ounce) can artichoke hearts, cut in half

1/4 cup fresh dill

juice of 1 Meyer lemon (regular lemon will also work)

1 tablespoon whole grain mustard

Instructions

Preheat oven to 400 degrees F (200 C). 

Combine potatoes and 1 tablespoon of olive oil and lay flat on a cookie sheet. Sprinkle with salt and pepper. 

Bake for 20 to 30 minutes, or until potatoes are tender (pierce them with a fork and if it goes through without resistance, they are done). 

Meanwhile, heat a small frying pan over medium high heat and add 1 tablespoon of olive oil. 

Add the carrots and sauté for 5 minutes, then add the artichoke hearts and sauté for another 2 minutes, or until the artichoke hearts are warmed. 

Whisk the remaining tablespoon of olive oil, the lemon juice, and the mustard in a small bowl till combined. 

Combine potatoes, carrots, artichokes, dill, and dressing in a bowl and toss to combine. 

Serve warm or at room temperature. 

This dish was inspired by an awesome Greek restaurant called Taxim, in Chicago's Wicker Park neighborhood. If you live in Chicago or are visiting, I would recommend it if you like small plates and young wine. 


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