Potato Salad with Artichoke Hearts

By Angela McGowan

This is my light, mayonnaise free potato salad I made on Easter. I added artichoke hearts, fresh parsley and onions and celery leaves and some of the crispy stalks. I finished it with a few sun-dried tomatoes, olive oil and vinegar. It was very tasty and would be the perfect potato salad for any barbecue this summer.

Yield: Serves 4

Potato Salad with Artichoke Hearts

Ingredients:

• 4 baking potatoes, peeled and diced
• 2 stalks of celery diced
• all of the leaves and thin stalks from the heart of the celery, diced
• a large bunch of fresh flat-leaf parsley, roughly chopped
• 1 jar marinated artichoke hearts, drained
• 3 tablespoons sun-dried tomatoes, roughly chopped
• 1/2 medium onion, chopped
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• salt and pepper to taste

Directions:

1. Add chopped potatoes to a saucepan and cover with water. Bring to a boil and cook over medium heat until tender. After cooked, drain and let cool.

2. Add all chopped vegetables, artichoke hearts, sun-dried tomatoes, vinegar and olive oil to a large bowl, Add potatoes and toss. Add salt and pepper to taste. Refrigerate until ready to serve.

Potato Salad with Artichoke Hearts 2022-02-07T05:01:00-08:00 Rating: 4.5 Diposkan Oleh: Admin