Potato Artichoke Salad Recipes

POTATO ARTICHOKE SALAD

Potato Artichoke Salad image

An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.

Provided by SusieQusie

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs small red potatoes, quartered
1/2 lb fresh green beans, in 1 inch cuts
1 (6 ounce) bottle marinated artichoke hearts
2 tablespoons chopped kalamata olives
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

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.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS

Potato Salad With Capers, Kalamata Olives and Artichoke Hearts image

From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.

Provided by COOKGIRl

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
1/2 cup vegetable broth or 1/2 cup chicken broth
1/2 cup fresh Italian parsley, chopped
1/2 cup kalamata olive, pitted
1/2 cup marinated artichoke, chopped
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup green onion, thinly sliced
2 tablespoons capers, drained
3 garlic cloves, minced
salt, to taste
fresh cracked black pepper, to taste

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.

Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8

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