Best 5 Artichoke Potato Salad Recipes

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In a realm of vibrant flavors and culinary creativity, embark on a delightful journey with our artichoke potato salad recipes. These dishes, bursting with freshness and Mediterranean charm, offer a tantalizing blend of textures and flavors that will elevate any gathering. Indulge in a symphony of crisp-tender artichoke hearts, creamy Yukon Gold potatoes, and a medley of herbs and spices, all harmoniously united by a zesty dressing. Discover the classic mayonnaise-based dressing that brings together the ingredients with a creamy embrace, or venture into a tangy vinaigrette variation that adds a burst of citrusy brightness. For a touch of warmth and smokiness, explore the piquillo pepper dressing, a Spanish-inspired creation that adds a subtle heat and a distinctive smoky undertone. And for those seeking a vegan delight, the lemon-tahini dressing offers a rich and creamy alternative, bursting with nutty and tangy notes. Each recipe promises a unique culinary experience, sure to impress your taste buds and leave you craving more.

Let's cook with our 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

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.

ARTICHOKE POTATO SALAD



Artichoke Potato Salad image

Featuring a light vinaigrette dressing, this salad is a nice change of pace from traditional potato salads. It's one of my husband's favorite side dishes for barbecued chicken.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 12

2 pounds red potatoes, cooked and cubed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 small red onion, chopped
1 cup (4 ounces) cubed brick cheese
1/2 cup crumbled blue cheese
3/4 cup vegetable oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the potatoes, artichokes, onion and cheeses. In a jar with tight-fitting lid, combine the oil, vinegar, garlic, rosemary, dill, salt and pepper; cover and shake well. Pour over potato mixture; toss to coat.

Nutrition Facts :

YUKON GOLD POTATO AND ARTICHOKE SALAD



Yukon Gold Potato and Artichoke Salad image

Categories     Salad     Potato     Vegetarian     Lunch     Lemon     Artichoke     Spring     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 19

SALAD
8 medium Yukon Gold potatoes (about 2 3/4 pounds)
1 lemon, halved
4 large artichokes
1 2/3 cups water
1/3 cup olive oil
1/3 cup dry white wine
6 whole black peppercorns
6 coriander seeds
2 fresh thyme sprigs or 1/2 teaspoon dried
1/2 red onion, very thinly sliced
3 green onions, thinly sliced diagonally
1 tomato, peeled, seeded, chopped
10 black brine-cured olives (such a Niçois or Kalamata), pitted, chopped
6 fresh basil leaves, thinly sliced
DRESSING
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil

Steps:

  • FOR SALAD:
  • Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
  • Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
  • Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
  • Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
  • FOR DRESSING:
  • Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.

ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD



All Tossed Up Red Potato and Artichoke Salad image

I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the...

Provided by Merry Graham

Categories     Other Salads

Time 25m

Number Of Ingredients 17

1 Tbsp salt for boiling water
3 lb unpeeled whole baby red potatoes, 2-inches or under
2 c petite green beans, cut in half, snip ends, blanched 3 minutes
1 c chopped celery
2 c cherry tomatoes
2 c marinated artichoke hearts (in jar), if hearts don't come quartered, cut in quarters
1 c marinate juice from jar of marinated artichokes
1/4 c extra virgin olive oil
1 Tbsp lemon zest from one lemon
1 Tbsp fresh lemon juice from one lemon
1/2 c thinly sliced green onions
1 tsp sugar
1/2 tsp salt, additional salt to taste
1/4 c packed fresh basil, chopped
1/4 c chopped fresh parsley
1/2 c real bacon bits
1/2 tsp ground black pepper

Steps:

  • 1. Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
  • 2. In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.

RED POTATO SALAD WITH DILL AND ARTICHOKE



RED POTATO SALAD WITH DILL AND ARTICHOKE image

Categories     Salad     Potato     Side

Number Of Ingredients 8

3 lbs. New Red Potatoes
1/2 cup sour cream
1/2 cup mayo
1 TBL chopped garlic
1 TBL dill
1/2 cup chopped bacon
6-8 oz artichoke hearts
1/4-1/2 cup vinegar

Steps:

  • salt and pepper to taste cook potatoes until tender and cut into quarters mix all ingredients together in a seperate bowl

Tips:

  • To save time, use pre-cooked artichoke hearts. You can find these in the canned or frozen food section of most grocery stores.
  • If you're using fresh artichokes, make sure to trim and cook them properly before adding them to the salad. You can find instructions on how to do this online or in a cookbook.
  • Use a variety of potatoes in your salad. This will give it a more interesting flavor and texture.
  • Don't overcook the potatoes. They should be tender but still have a little bit of bite to them.
  • Add the dressing to the salad while the potatoes are still warm. This will help the flavors to meld together.
  • Serve the salad immediately or chill it for later. It's also delicious the next day.

Conclusion:

Artichoke potato salad is a delicious and easy-to-make dish that's perfect for a summer picnic or potluck. With its creamy dressing, tender potatoes, and flavorful artichoke hearts, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new side dish, give this artichoke potato salad a try. You won't be disappointed.

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