Are you searching for a delectable and wholesome salad recipe that combines the earthy flavors of potatoes with the tangy goodness of artichokes? Look no further! In this article, we present a collection of the most delectable potato artichoke salad recipes that will tantalize your taste buds and impress your family and friends. From classic recipes to innovative twists, we have curated a selection of culinary delights that cater to a variety of preferences and skill levels. Get ready to embark on a culinary adventure as we guide you through the steps of creating this flavorful and nutritious salad.
Here are our top 5 tried and tested recipes!
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.
Provided by SusieQusie
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
YUKON GOLD POTATO AND ARTICHOKE SALAD
Categories Salad Potato Vegetarian Lunch Lemon Artichoke Spring Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 19
Steps:
- FOR SALAD:
- Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
- Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
- Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
- Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
- FOR DRESSING:
- Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.
ARTICHOKE POTATO SALAD
Featuring a light vinaigrette dressing, this salad is a nice change of pace from traditional potato salads. It's one of my husband's favorite side dishes for barbecued chicken.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the potatoes, artichokes, onion and cheeses. In a jar with tight-fitting lid, combine the oil, vinegar, garlic, rosemary, dill, salt and pepper; cover and shake well. Pour over potato mixture; toss to coat.
Nutrition Facts :
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD
I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the...
Provided by Merry Graham
Categories Other Salads
Time 25m
Number Of Ingredients 17
Steps:
- 1. Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
- 2. In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.
RED POTATO SALAD WITH DILL AND ARTICHOKE
Steps:
- salt and pepper to taste cook potatoes until tender and cut into quarters mix all ingredients together in a seperate bowl
Tips:
- For the best flavor, use fresh artichokes. If you can't find fresh artichokes, you can use canned or jarred artichoke hearts, but the flavor will be less intense.
- To make the salad ahead of time, cook the potatoes and artichokes according to the recipe and let them cool completely. Then, combine all of the ingredients in a large bowl and cover the bowl tightly. Refrigerate the salad for up to 24 hours before serving.
- If you don't have a steamer, you can boil the potatoes and artichokes in a large pot of salted water. Just be sure to reduce the cooking time by a few minutes.
- To make the salad more hearty, add some cooked chicken, shrimp, or bacon.
- For a vegetarian version of the salad, omit the bacon and use vegetable broth instead of chicken broth.
Conclusion:
Potato and Artichoke Salad is a simple but delicious salad that is perfect for any occasion. It's easy to make, and it's always a crowd-pleaser. So next time you're looking for a light and refreshing salad to serve, give this one a try. You won't be disappointed!
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