Potato Artichoke Salad

With its tangy red wine vinaigrette, this hearty dish is perfect for a summer picnic.


Prep Time {20 min; 2 - 24 hr inactive}

Cook Time {35 min}

Serving Size {4 servings}


1-1/4 lbs. Small or Medium Red Potatoes

1/3 cup Extra Virgin Olive Oil

2 Tbsp. Red Wine Vinegar

2 Tbsp. Stone Ground Mustard

1/2 tsp. Salt

1/8 tsp. Ground White Pepper

1 (6-7 oz.) Jar Marinated Artichoke Hearts, drained, coarsely chopped

1/4 cup Thinly Sliced Green Onions with tops

Tarragon Sprigs (optional)


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1. Place potatoes in a medium saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat; simmer uncovered until potatoes are tender, about 20 minutes for small potatoes or 22 minutes for medium size potatoes.

2. Drain potatoes; rinse with cool water and let stand until cool enough to handle.

3. Meanwhile, in a large bowl, combine oil, vinegar, mustard, salt and pepper; mix well. Add artichoke hearts and green onions.

4. Cut potatoes into 1/4 inch thick slices; add to bowl and toss lightly to coat. Cover; chill at least 2 hours or up to 24 hours before serving time.

5. Garnish with tarragon sprigs, if desired.

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