Artichoke Potato Salad (no mayo)
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Elevate your potato game by adding this artichoke potato salad recipe to your repertoire. Waxy gold potatoes are dressed in a zesty lemon and artichoke dressing with just the right amount of garlic flavor balance by the freshness of Italian parsley. No mayo, let your special bottle of cold pressed extra virgin olive oil shine in all its splendor here.
Artichoke Potato Salad
The perfect potato dish for these dog days of summer but also worthy of being taken into the fall and holiday menus all year round. Simple, fresh ingredients, in just the perfect ratios will make you question why we’ve been drowning potatoes in mayo for decades…really..?! This is your new go to potato salad reinvented and truly elevated.
Choosing Potatoes for Salad
Depending on the seasons and where you find yourself in the world you could use any variety of waxy potatoes that you like. This is important so that they keep their integrity during cooking and while tossing with the dressing, you don’t want to make mashed potatoes, it’s important to have structure. Red baby potatoes look particularly pretty speckled by dots of green from the parsley especially when served as a centerpiece among other dishes. All things considered, Yukon golds whether large and diced or in their cute round baby potatoes version are going to be perfect here and are mostly available year round. Also, neither the red or gold need to be peeled, just give them a good scrub and rinse before boiling.
Artichoke Dressing Ingredient Notes
- Artichoke Hearts – One 14 oz can of artichoke hearts that have been quartered (or whole) is enough. You can use artichoke heels/ bottoms if preferred which is just the really tender fleshy base of the hearts; I would just pay extra close attention when chopping them up to maintain some texture.
- Italian Parsley – the flat leaf kind that is labeled Italian because it is a different variety than the curly parsley which doesn’t really have any flavor. The Italian variety is a fragrant herbaceous and fresh herb that is necessary here to balance out the flavors of the dressing. Save the curly one for garnishes or mix it with some blooming basil to enjoy as a bouquet in a glass of water in the kitchen.
- Capers – The brined ones (not packed in salt) to add both saltiness, tanginess and umami. It’s not the end of the world if you don’t have any, but if you do please use them here.
- Garlic – I added two large cloves finely grated so there’s no chance of anyone biting into a chunk of raw garlic. You can start with one clove and work your way up from there depending on your preference.
- Lemons – Only fresh will do, squeeze everything out of them and please do not use any bottled lemon juice, it is just not the same thing.
- Olive Oil – Cold pressed extra virgin, bring out your best most fragrant bottle for this dressing. Since the oil doesn’t get heated it will really get to have a moment and marry beautifully with all the other flavors for a spectacular dressing.
- Salt & Pepper – Season to taste and go heavy on the freshly cracked black pepper, it really goes with the lemon base without taking over.
Make Ahead + Storage
Most potato salads are best made ahead and chilled before serving. However like it is also the case with my warm potato salad, this artichoke potato salad can also be enjoyed warm or cold, you’ll just need to find out what your preference is. Refrigerate any leftovers up to five days and serve cold or bring it out to room temperature for about 20 minutes before serving just to take the chill off of it.
More Potato Recipes
- Roasted Garlic Potatoes
- Amazing Potato Bread
- Potato Pasta
- No Knead Potato Focaccia
- Dairy Free Scalloped Potatoes
- Creamy Potato Soup with Broccoli <–Fan favorite!
- Oven Roasted Baby Potatoes
- Baked Sweet Potato Rounds
- Tuscan Potato White Bean Soup
how to make artichoke potato salad
Artichoke Potato Salad (no mayo)
Video
Ingredients
- 3 lb red waxy potatoes
- 1 bunch flat leaf Italian parsley (leafy tops only)
- 14 oz can artichoke hearts quartered
- 1 Tbsp capers (in brine)
- 2 large garlic cloves grated
- 1/3 cup extra virgin olive oil
- 1.5 lemons juiced
- 1/2 tsp sea salt + more to taste
- black pepper to taste freshly cracked
Instructions
- Scrub and rinse the potatoes, cut them into 1 inch cubes and transfer them to a heavy bottom pot. Cover with cold water by a couple of inches and bring to boil. Season generously with a couple of heavy pinches of salt and boil until tender, about 10 minutes or so. (The potatoes are done when a knife inserted in the center comes out without resistance). Drain in a colander and allow them to dry in their own steam.3 lb red waxy potatoes
- Meanwhile to the bowl of a food processor add the parsley leaves, capers, garlic, lemon juice and olive oil. Process until the parsley is finely chopped and combined.1 bunch flat leaf Italian parsley, 1 Tbsp capers, 2 large garlic cloves, 1/3 cup extra virgin olive oil, 1.5 lemons
- Add the artichoke hearts and salt and using the pulse button process 6 or 7 times until the artichokes are finely chopped but they still have some texture to them.14 oz can artichoke hearts, 1/2 tsp sea salt
- Transfer the potatoes to a large mixing bowl and spoon the artichoke mixture on top. Use a spatula and fold everything together until all the potatoes are nicely coated.
- Taste and adjust seasonings with salt and pepper to taste. Add more lemon juice and olive oil if your taste buds desire at this point. Serve warm or cold.black pepper to taste
