Potato Salad with Artichoke HeartsAngie McGowan
Nothing is as perfect for a picnic or barbecue than a good potato salad. But keeping a mayonnaise potato salad cold to prevent it from spoiling can be tricky. And then there’s the issue of all the added fat and calories with creamy mayonnaise based potato salads too. So because of this, I have decided to stop making them, at least for this summer anyway. Instead, I’ll be making fresh and delicious potato salads like this one. For this recipe I added celery, celery leaves, fresh parsley, and a little onion. I seasoned it with a little apple cider vinegar, good olive oil and salt and pepper. It’s a fresh and tasty side dish perfect for any summer get-together that won’t ruin your diet.
Potato Salad with Artichoke Hearts
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
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.