artichoke potato salad

Artichoke Potato Salad with Dill

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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

Why You’ll Love this Potato Salad Recipe

This dish is winter (potatoes) meeting spring (artichokes, dill, carrots). It’s a wonderful appetizer or side dish for four people. It can also work as a lunch main course for two people. The mustard dressing really takes it over the top!


Artichoke Potato Salad 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 one Meyer lemon 
  • 1 tablespoon whole grain mustard

How to Make This Salad Recipe

  • 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. 
artichoke potato salad

I hope you enjoy this delicious potato salad recipe! If you’re looking for other potato inspiration – check out our baked curly fries and our skordalia with marcona almonds.


Yield: 4 servings

Artichoke Potato Salad

artichoke potato salad

This artichoke potato salad with dill is fresh and filling.

Prep Time 10 minutes
Cook Time 30 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 one Meyer lemon 
  • 1 tablespoon whole grain mustard

Instructions

  1. Preheat oven to 400 degrees F (200 C). 
  2. Combine potatoes and 1 tablespoon of olive oil and lay flat on a cookie sheet. Sprinkle with salt and pepper. 
  3. 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). 
  4. Meanwhile, heat a small frying pan over medium-high heat and add 1 tablespoon of olive oil. 
  5. 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. 
  6. Whisk the remaining tablespoon of olive oil, the lemon juice, and the mustard in a small bowl till combined. 
  7. Combine potatoes, carrots, artichokes, dill, and dressing in a bowl and toss to combine. 
  8. Serve warm or at room temperature. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 106mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 2g
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