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.
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Budjang Maas
[email protected]I love the creamy dressing on this salad. It's the perfect complement to the potatoes and artichokes.
A Aa
[email protected]This salad is perfect for a summer picnic or potluck. It's light and flavorful, and it's easy to transport.
Mubashir Rajpoot
[email protected]I was a bit skeptical about this salad at first, but I'm so glad I tried it! The flavors are amazing and it's so refreshing.
jeremia mogapi
[email protected]This salad is so easy to make and it's always a hit. I love that I can make it ahead of time and it still tastes great.
Masoom Larka
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The potatoes and artichokes are a great combination, and the dressing is light and flavorful.
Miraj ktk
[email protected]This salad was a hit at my last potluck! The combination of Yukon Gold potatoes, artichokes, and creamy dressing was a winner. I especially loved the addition of fresh dill, which gave the salad a bright, summery flavor.