Potato Salad With Artichokes and Toasted Mustard Seed Dressing

"I find this salad to be creamy and quite satisfying. If I want to "fancy it up" I use the gourmet brined artichokes with stems."
 
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Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Wash the potatoes and place in a pot of salted water. Bring to a boil and simmer until tender (15-20 minutes).
  • Drain and cool the potatoes.
  • Drain the artichoke hearts, quarter them and place them in a bowl.
  • Add the peas to the artichokes (you do not need to cook the frozen ones). Next add the celery. When Potatoes are cool, slice them and add them to the vegetables.
  • In a seperate bowl mix the rest of the ingredients-whisking well to combine.
  • Pour this dressing over the potato mixture, combine and chill until serving.
  • ***I find that if my potato water is well-seasoned then I do not need additional salt (the mustard has some too). If your personal preference is more salt with potatoes then, by all means, add about 1/2 tsp to the dressing.

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RECIPE SUBMITTED BY

So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me). I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them. My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li> This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!
 
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