Best 3 Yukon Gold Potato And Artichoke Salad Recipes

**Yukon Gold Potato and Artichoke Salad: A Delightful Blend of Flavors and Textures**

Indulge in a vibrant and flavorful salad that combines the creamy texture of Yukon Gold potatoes with the tangy bite of artichoke hearts. This tantalizing dish features a symphony of fresh and zesty ingredients, making it a perfect accompaniment to any summer gathering or light lunch. From the classic mayonnaise-based dressing to the tangy vinaigrette option, this recipe offers a versatile culinary experience that caters to diverse taste preferences. Whether you prefer the richness of mayonnaise or the清爽of vinegar, this salad guarantees a delightful burst of flavors in every bite. So, gather your ingredients, and embark on a culinary journey that will leave your taste buds dancing with joy!

Let's cook with our recipes!

POTATO SALAD

Potato Salad image

Provided by Tyler Florence

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Steps:

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES

Ragout of Roasted Yukon Gold Potatoes and Artichokes image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound baby artichokes
1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled
1/2 cup olive oil
4 tablespoons butter
2 tablespoons sliced garlic
2 cups chicken stock
4 tablespoons chopped parsley
Salt and pepper

Steps:

Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

ROASTED POTATOES AND ARTICHOKES

Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

To make the perfect vinaigrette, start with a good ratio of oil to vinegar (3:1). Use a mild-flavored oil like grapeseed or avocado oil, and a flavorful vinegar like white wine vinegar or balsamic vinegar.
Emulsify the vinaigrette by whisking vigorously or shaking it in a jar. This will help the oil and vinegar to combine and create a smooth, creamy dressing.
Season the vinaigrette to taste with salt, pepper, and any other desired herbs or spices.
Let the vinaigrette rest for at least 30 minutes before using to allow the flavors to meld.
When roasting artichokes, cut them into quarters and toss them with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 25-30 minutes, or until tender.
To cook Yukon Gold potatoes, boil them in salted water until tender, about 15-20 minutes. Drain the potatoes and let them cool slightly before slicing or dicing them.
When assembling the salad, layer the potatoes, artichokes, and other desired ingredients on a platter. Drizzle with vinaigrette and toss to coat.

Conclusion:

Yukon Gold potato and artichoke salad is a delicious and versatile dish that can be served as a side dish or main course. It's perfect for potlucks, picnics, and summer gatherings. With its vibrant colors and fresh flavors, this salad is sure to be a hit with everyone who tries it.