Potato & Artichoke Salad
Summer is all about picnics and BBQ’s. You can always bring the old tried and true standbys of creamy potato salad and coleslaw, but why not experiment with something different. Your picnic basket doesn’t have to to be boring, so bring those gourmet flavors and textures out of the kitchen and onto your picnic table.
For pesto, combine parsley, capers, lemon juice & zest and garlic in mini food processor until finely chopped. Pour oil into machine while running in a small stream until fully combined. Season to taste with salt and pepper.
Boil potatoes until tender, drain, cut into quarters and place in large bowl. Pour in white and vinegar, gently mixing. Allow potatoes to soak up mixture for 5 minutes, then drain away excess liquid.
Add pesto into bowl with potatoes and artichokes, toss gently to combine.
Potato & Artichoke Salad
Ingredients
Salad
- 2 lb baby red potatoes
- 2/3 cup white wine
- 2 Tbsp white wine vinegar
- 1 cup canned or marinated artichokes quartered
Pesto
- 2 cups Italian parsley chopped
- 1-2 Tbsp capers to taste
- 1 lemon zested & juiced
- 1 clove garlic minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, drain, cut into quarters and place in large bowl. Pour in white and vinegar, gently mixing. Allow potatoes to soak up mixture for 5 minutes, then drain away excess liquid.
- For pesto, combine parsley, capers, lemon juice & zest and garlic in mini food processor until finely chopped. Pour oil into machine while running in a small stream until fully combined. Season to taste with salt and pepper.
- Add pesto into bowl with potatoes and artichokes, toss gently to combine.
Notes
