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–+ servings

Potato & Artichoke Salad

Marla Hingley
Simple, yet full of flavor, this mayo-free salad is great to take on a picnic.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

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

If you prefer not to use wine, just replace with 1/4 cup more of the white wine vinegar.
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