Artichoke Potato Salad (no mayo)

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.

Course Side Dish

Cuisine Italian

Keyword artichoke potato salad, Italian potato salad

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 290kcal

Author Florentina

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

Nutrition