Artichoke Bacon Potato Salad

Submitted by Tmom2001

"I created this recipe because I tasted an artichoke and bacon pasta salad I liked and thought that the same concept would be good as a potato salad. This can be made more healthy by using fat-free mayo and turkey bacon."

 

• Ready In: 3hrs 40mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 8 cups potatoes, cubed
• 2 1⁄2 cups mayonnaise
• 2 teaspoons minced garlic
• 14 ounces marinated artichoke hearts
• 1⁄4 cup grated parmesan cheese
• 1 small onion, chopped (more or less to taste)
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon coarse salt
• 1 lb bacon, cooked and crumbled

directions

1. Cook potatoes in boiling water until tender.
2. Drain and cool potatoes.
3. Cook bacon in oven (on raised rack over baking pan).
4. Cool and crumble bacon.
5. In large bowl, combine mayonnaise, garlic, and onion. Mix well.
6. Stir in artichoke hearts, cheese, and salad dressing.
7. Add salt and pepper to taste. Mix well.
8. In large serving bowl, combine potatoes and bacon.
9. Gently stir in dressing until well mixed.
10. Cover and chill thoroughly before serving.
11. Cook time is cooling time.

Reviews

[Ginny Sue]

I think it was the garlic that I didn't care for in this recipe. It overwhelmed all the taste of the other ingredients. The combination of other ingredients was fine; I might try it again but leave out the garlic.

 

[Roosie]

Yummmmm! A great change from the typical potato salad. We made pretty much a half recipe- we didn't use the full quanity mayo called for, just enough to get the consistancy to how we like it and only used 2 slices bacon. I didn't have Italian dressing so I used some Italian spices (basil, oregano, thyme, and rosemary), some red wine vinegar, a pinch of sugar and some olive oil to replace it, which I feel worked just fine. I just used the plain canned artichoke hearts, but next time I think I would follow the example of some of the other reviewers and use marinated. The bacon and artichoke flavors paired wonderfully and this was gone in a flash! Thanks, Tierney's Mom!!

 

[Sally]

Great change from the usual potatoe salad. Definate keeper!

 

[Ms B.]

I prepared this as my contribution to a salad bar. It was one of the first things gone. I used new red potatoes that were quartered, but not peeled. Also, because I used marinated artichoke hearts, I used the liquid marinade from the jar instead of the Italian salad dressing. Several people asked for the recipe. This was a winner.***UPDATE***I prepared this as an appetizer using small, new potatoes. I baked the tiny potatoes, cooled slightly and cut in half. I scooped out the inner portion of the potato using a melon baller...being sure to leave enough flesh around the skin to hold the shape of the potato. I then, mixed the potato salad and filled the tiny potatoes. Garnished with a handfull of green onions tossed over the plate, these were a popular item on my appetizer buffet table.

 

[moxie]

The combination of the flavors in this was absolutely superb! I loved the crunch of the bacon in this, and the flavor is so unique. I did find the amount of dressing to be too much for our tastes -- but I hated to not add it all, since I had already mixed the artichokes into it. I would recommend adding the artichokes to the potato and bacon mixture, and stirring the dressing in a little at a time so you can control the amount. I will definitely make this again, and appreciate you sharing your recipe!