Artichoke-Potato Salad with Lemon Dressing
User Reviews
5
Artichoke-Potato Salad with Lemon Dressing
Description
This salad starts with peeled russet potatoes cut into uniform pieces and boiled until just tender, maintaining structure and avoiding mushiness. While cooking, a dressing is prepared by whisking olive oil, spicy mustard, minced garlic, salt, black pepper, and fresh lemon zest and juice for a bright, acidic base.
Once drained and still warm, the potatoes are tossed in the dressing to absorb flavor. Chopped artichoke hearts and sun-dried tomatoes are folded in, adding savory and tangy notes with chewy texture contrasts. The salad cools to room temperature before serving, allowing flavors to meld and the potatoes to firm.
Serving suggestions are not specified but this salad pairs well with grilled meats or as part of a picnic or lunch spread. The notes caution against overcooking potatoes for a pleasant texture and emphasize drying potatoes before dressing to prevent watery salad.
Ingredients
- 3 pounds russet potato
- 5 Tablespoons olive oil or canola oil
- 1 Tablespoon Dijon mustard or spicy brown mustard
- 1 large lemon Zest and juice
- 2 cloves garlic finely minced
- 1 teaspoon salt
- ground black pepper few dashes freshly ground
- 2 cups artichoke hearts canned, drained and roughly chopped
- 2/3 cup sun-dried tomatoes dry-packed, roughly chopped
Instructions
- Peel potatoes and cut into roughly 1-inch pieces. Place in a large pot, cover with salted water and bring to a boil. Cook until potatoes are tender but not mushy.
- While potatoes are cooking, prepare the dressing. In a large bowl, whisk together oil, mustard, lemon zest, lemon juice, minced garlic, salt and pepper.
- Once potatoes are tender, drain thoroughly and toss, while still hot, with the dressing. Add chopped artichoke hearts and dried tomatoes and combine. Allow to cool to room temperature and check for seasoning. Add more salt and/or pepper to taste, and serve.
Notes
- Cut potatoes evenly to ensure uniform cooking.
- Check doneness by piercing potatoes with a fork—should be tender but not mushy.
- Dry potatoes thoroughly after draining to prevent a watery salad; pat with paper towels if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 1109mg | 46% |
| Potassium | 1397mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 28mg | 31% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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