Prep 40 mins
Cook 3 hrs
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.
- 8 cups potatoes, cubed
- 2 1⁄2 cups mayonnaise
- 1 tablespoon minced garlic
- 1 (14 ounce) can artichoke hearts, chopped
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup Italian salad dressing (fat free ok)
- 1 small onion, chopped (more or less to taste)
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon coarse salt
- 1 lb bacon
- Cook potatoes in boiling water until tender.
- Drain and cool potatoes.
- Cook bacon in oven (on raised rack over baking pan).
- Cool and crumble bacon.
- In large bowl, combine mayonnaise, garlic, and onion. Mix well.
- Stir in artichoke hearts, cheese, and salad dressing.
- Add salt and pepper to taste. Mix well.
- In large serving bowl, combine potatoes and bacon.
- Gently stir in dressing until well mixed.
- Cover and chill thoroughly before serving.
- Cook time is cooling time.
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.
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!!
Great change from the usual potatoe salad. Definate keeper!