This is one of my favourite potato salads, because it is so different from what I grew up on. Don’t get me wrong, I love old school mayonnaise filled potato salad A LOT; but I like to switch things up.
I first made this salad years ago, trying to find a way to get rid of the capers I had in my fridge for what seemed like a year. I also wasn’t a huge fan of artichokes at the time either (unless it was in a dip), but I played around a bit and built the recipe that I’m now very fond of.
YIELD – 4-6 servings
- 2 lbs. of baby potatoes (I used The Little Potato Company‘s potato trio, but any potato will do)*
- 1/4 cup olive oil
- 11/2 cups of sliced canned artichokes (the average can is about 398 ml which gives you about a cup and half)
- 1/4 cup of capers
- 1/4 cup of thinly sliced red onion
- Sprinkle of black pepper and salt
*I always use baby potatoes, but use whatever potatoes you can get your hands on, (just stay away from russet) and cut them to a reasonable and uniform size.
- 1/3 cup olive oil
- Juice and zest from 1 large fresh lemon
- 1/8 tsp. back pepper
- 1/2 tsp. salt
- 1 cup of chopped basil (I know this seems like a lot but trust me!)
*The dressing is super tart & tangy, if you want to soften it a bit you can add a bit of honey.
SALAD & DRESSING
- Preheat the oven to 400F.
- Cut the potatoes into halves or quarters depending on the size, toss in olive oil, salt and pepper. Arrange on a baking sheet covered with parchment paper and bake for 40 min. flipping them over at the halfway mark.
- While the potatoes are cooking, drain the artichokes, slice and add to a large bowl, Add the capers and sliced red onions and set aside until the potatoes are out of the oven and cooled.
- In the meantime we can make the very easy dressing. Put together all ingredients and pulse in blender or magic bullet until combined.
- Once the potatoes are cool, add them to your bowl and pour over dressing. Toss until all ingredients are combined and serve!
This salad is a perfect addition to any BBQ and an awesome dish to bring over to a friend’s. Plus, besides cooking the potatoes – this salad takes no time at all!
If you like cheese like I do and you want to get a little crazy, I suggest adding a 1/3 cup of shaved parmesan.
I hope you enjoy this recipe!
Till the next one.