Best Artichoke Potato Salad Recipes

RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
• Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
• Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS

Steps:

• In a large pot of boiling water cook the potatoes until fork tender.
• Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
• Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
• Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
• To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
• Just before serving, adjust seasonings if necessary.
• Servings are estimated.
• For Vegetarain option omit the chicken broth and use Vegetable broth.

ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ARTICHOKE SALAD

Steps:

• For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
• Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
• Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
• For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
• Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
• Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.

ARTICHOKE POTATO SALAD

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.

POTATO ARTICHOKE SALAD

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

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.

ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD

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

ARTICHOKE BACON POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender.
• Drain and cool potatoes.
• Cook bacon in oven (on raised rack over baking pan).
• Cool and crumble bacon.
• In large bowl, combine mayonnaise, garlic, and onion. Mix well.
• Stir in artichoke hearts, cheese, and salad dressing.
• Add salt and pepper to taste. Mix well.
• In large serving bowl, combine potatoes and bacon.
• Gently stir in dressing until well mixed.
• Cover and chill thoroughly before serving.
• Cook time is cooling time.