Potato and artichoke salad

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

INGREDIENTS

SALAD

  • 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

*SPECIAL NOTE

*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.

DRESSING

  • 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.

DIRECTIONS

SALAD & DRESSING

  1. Preheat the oven to 400F.
  2. 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.
  3. 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.
  4. In the meantime we can make the very easy dressing.  Put together all ingredients and pulse in blender or magic bullet until combined.
  5. Once the potatoes are cool, add them to your bowl and pour over dressing.  Toss until all ingredients are combined and serve!

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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.

 

Kristen xo

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