Potato Artichoke Salad

"An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice."
 
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photo by FDADELKARIM photo by FDADELKARIM
photo by FDADELKARIM
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
40mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
  • Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
  • Drain artichokes, reserving 2 tablespoons of the yummy marinade.
  • Chop artichokes and add to potatoes and beans. Toss in the olives.
  • Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
  • Drizzle dressing over salad, tossing to coat. Cover and chill.
  • Serving = 1 cup.

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Reviews

  1. mandabears
    all i can say is yum. oh yeah delicious and wonderful. we loved this. i actually sprinkle some crumbled feta on top and quadrapled the kalamata olives. terrific recipe!!!
     
  2. FDADELKARIM
    Thanks for a great tasting recipe. I'm always looking for easy recipes to make for DH's lunch. This is definitely a keeper. The only change I made was to leave out the green beans (he doesn't like them) & I added onions & 1 boiled egg.
     
  3. Charmie777
    This was good. My DH really enjoyed it. I thought it needed a little more dressing. But a nice change of pace from regular potato salad.
     
  4. Annacia
    I forgot to put the olives in *blush*. I really loved this! I used small Yukon Golds and just used the marinade that the artichokes were in for the vinegar to add more artichoke flavor and I simply didn't have the parsley to use.. Lots of flavor, little fat. Mine was served at room temp and that worked well for me. The servings are generous, I made 2 and I have enough for 4! wow, thats a lot of salad for the calories :D. I paired it with with some oven-fried fish for a very tasty lunch.
     
  5. Mirj2338
    Very very good! I couldn't get any small potatoes, so I just used large red potatoes and cut them into smaller bits. ;-) I doubled the pepper (freshly ground) and added some coarse Morrocan paprika for extra flavor and color. Susie, I'm with you, I prefer this warm as well, although there's a Tupperware with my name on it in the office fridge and I'm having this cold for lunch. Thanks for posting!
     
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