This artichoke potato salad recipe is fresh and filling. It’s a simple recipe and is largely hands-off, as most of the time is spent roasting the potatoes.
This salad makes for a lovely lunch or would pair well with roast chicken.
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 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
- 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.
More Great Potato Recipes
I hope you enjoy this delicious potato salad recipe! If you're looking for other potato inspiration - check out our
Yield: 4 servings
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 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
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 106mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 2g
Leave a Reply