Artichoke Potato Salad with Dill

Sharing is caring!

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 well with roast chicken.

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 ¼ inch rounds 
• 1 (14.5 ounce) can artichoke hearts, cut in half
• ¼ 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. 

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 recipe.

---