I’m excited to share my artichoke potato salad with you. This dish combines tender red potatoes with tangy artichokes and a blend of creamy cheeses, all tossed in a zesty herb dressing. It’s a fresh and delightful side that can be enjoyed warm or chilled.
Level: Easy
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 12 servings
I love making artichoke potato salad because it’s both simple and flavorful. The mix of red potatoes and artichokes gives this dish a unique texture, while the combination of Monterey Jack and blue cheese adds a rich, savory touch. Whether you’re serving it at a family dinner or a casual gathering, this salad always brings a burst of freshness to the table.
Description
For this salad, I start with red potatoes that are cooked until just tender and then cubed. I mix in artichoke hearts, purple onion, and two types of cheese for a balanced flavor. The dressing is made by shaking together vegetable oil, red wine vinegar, minced garlic, and herbs like rosemary and dill. Once the dressing is poured over the salad, a gentle toss ensures every bite is coated in that tangy, savory goodness. The salad can be served warm or chilled, making it versatile for any meal.
Ingredients
• 2 lbs red potatoes, cooked and cubed
• 8 oz can artichokes, quartered and drained
• 1/2 cup chopped purple onion
• 1 cup cubed Monterey Jack cheese
• 1/2 cup crumbled blue cheese
• 3/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried rosemary, crushed
• 1 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
Directions
- Prepare the Ingredients:
o Ensure the red potatoes are cooked until just tender, then drain and cool before cubing them.
o Drain and quarter the artichoke hearts.
o Chop the purple onion and cube the Monterey Jack cheese. - Mix the Salad:
o In a large bowl, gently combine the red potatoes, artichokes, purple onion, Monterey Jack cheese, and blue cheese. Toss lightly so the ingredients mix evenly. - Make the Dressing:
o In a glass jar with a lid, add the vegetable oil, red wine vinegar, minced garlic, crushed rosemary, dried dill, salt, and black pepper.
o Seal the jar and shake well until the dressing is fully combined. - Combine and Serve:
o Pour the dressing over the salad and toss gently until every ingredient is coated.
o Serve the salad warm or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Process Details
• Cooking the Potatoes: If you need to cook the potatoes, start them in cold salted water and bring to a boil. Once they are fork-tender, drain and let them cool completely to prevent the dressing from separating.
• Cheese Balance: I like the mix of Monterey Jack for its smooth texture and blue cheese for a bit of tanginess. Make sure to cube the cheese evenly so each bite has a balanced flavor.
• Emulsifying the Dressing: Shaking the dressing in a jar helps combine the oil and vinegar into a smooth mix that evenly coats the salad.
Tips for Success
• Uniform Cubes: Cut the potatoes into even cubes so they mix well with the other ingredients.
• Cool Ingredients: Allow the potatoes and artichokes to cool before combining with the dressing to maintain the salad’s texture.
• Fresh Herbs: Use fresh rosemary and dill if you have them for an extra burst of flavor.
• Rest Time: Let the salad sit for at least 30 minutes in the fridge; this rest time helps the flavors blend beautifully.
Serving Ideas
• Side Dish: Serve this salad alongside grilled chicken, fish, or steak to add a fresh, tangy contrast to your meal.
• Light Lunch: Enjoy it as a standalone light lunch with a slice of crusty bread.
• Party Platter: It’s also a great addition to a buffet or potluck, offering a mix of creamy, tangy, and savory flavors that complement many dishes.
Nutrition Info (Approximate per Serving)
• Calories: 220
• Fat: 14g
• Carbohydrates: 20g
• Protein: 6g
I believe this artichoke potato salad is a fantastic way to bring together the creaminess of cheeses and the tang of artichokes with hearty red potatoes. Its easy preparation and delicious taste make it a versatile side for any occasion. I hope you enjoy making and sharing it as much as I do!
