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This Artichoke-Potato Salad with Lemon Dressing makes the perfect appetizer or side dish for any occasion. A lighter version of the classic potato salad tossed with artichoke hearts and sun-dried tomatoes in a tangy lemon-mustard dressing. This tasty, bright, and fresh salad is mayo-free and gluten-free and takes only 25 minutes to prepare.
The Best Artichoke-Potato Salad ever!
If you are looking for a variation from your usual potato salad, this one is perfect for you! Here are several reasons why you should make it this holiday season!
- Healthy. Instead of a vegan mayonnaise dressing, we used mustard, heart-healthy oil, and fresh lemon, making this into a low-fat recipe. And with the added artichoke and tomatoes, this salad is brimming with potassium, fiber, and vitamins that aids blood circulation and boosts our immune system.
- Budget-friendly. Around the holidays, grocery stores often have sales on cooking and baking potatoes, so this is the perfect time to buy some!
- Versatile. This dish is perfect with your favorite mains, but it is substantial enough to make a light lunch or dinner.
- A great make-ahead dish. This salad chills beautifully! It’ll taste even better after all those fantastic flavors from the dressing have seeped into the potatoes and artichokes. It is easy to warm up but also tastes good chilled.
Ingredients Needed
- Russet potatoes – They are commonly used in salads and mashed potatoes. They have white flesh and are starchy, which is good because they absorb the salad dressing making them more flavorful. Yukon Gold and Red potatoes are good substitutes.
- Olive oil or canola oil – These healthy oils replace vegan mayonnaise for a far healthier dressing so you can enjoy this delicious dish guilt-free.
- Dijon or spicy brown mustard – It’s tangy, sharp, and robust flavors gives the spuds and hearts an extra oomph of flavor.
- Lemon – Adds a bright tartness to the light dressing.
- Garlic –Freshly minced garlic will provide a savory taste that works perfectly with lemon and mustard.
- Salt and Pepper – to taste.
- Canned Artichoke hearts – You can also use fresh ones. We prefer them in cans for lesser prep time.
- Sun-dried tomatoes – Gives the salad pops of smoky and umami flavors that make it all the more irresistible! If sun-dried tomatoes aren’t available, chunky fire-roasted tomatoes can be used. Make sure to drain it first.
How to Make Artichoke-Potato Salad with Lemon Dressing
- Prep and Boil Potatoes. Wash and peel your potatoes then, cut them evenly, about 1 inch thick. Bring the potatoes to a boil in salted water. Cook until fork-tender then, drain and set aside.
- Make the dressing. In a large bowl, whisk oil, mustard, minced garlic, lemon zest, and juice. Season with salt and pepper to taste.
- Assemble. Add the boiled potatoes while still hot, then add artichoke hearts and dried tomatoes. Toss until the veggies are fully coated with the dressing. Serve warm or at room temperature.
Add-ons and Variations
- Add fresh or dried herbs like dill, rosemary, thyme, and parsley to amp up the flavors! Here’s a great article on how to properly store herbs, if you’re interested to learn more!
- Give your salad some zing by adding paprika or chili flakes.
- If you have some leftover veggies in your fridge, this is a great recipe to use them with! Some mushrooms, carrots, beans, and greens would be a welcome addition.
- Try making this Artichoke Potato Salad with other dressings like Cilantro and Green Chili Dressing, Basil Salad Dressing, or Japanese Carrot-Ginger Salad Dressing.
Tips when making Artichoke-Potato Salad
- To ensure even cooking, cut the potatoes into the same thickness.
- Pierce the potatoes with a fork to check for doneness. If the fork goes through with little effort, then they are good to go. Do not overcook, or you will end up with a mushy salad.
- Make sure your potatoes are completely dry before you mix the other ingredients. You can use paper towels to pat them dry quickly. This keeps your salad from being too watery.
How to Store Leftovers
Make sure your Artichoke-Potato salad does not stay at room temperature for more than 2 hours before storing. Leftovers can last for 3 to 4 days in the fridge in an air-tight container. Portioning them into single servings will be a great idea if you plan to use them for meal prepping. Freezing the artichoke potato salad may not be advisable as the potatoes may break down over a certain period.
Frequently Asked Questions
- Should I cool the potatoes before adding the dressing? Not for this recipe. When using oil-based or vinaigrette, it is always advisable to add the dressing while potatoes are still hot to absorb more flavors. Typically, you should cool them when using vegan mayo-based salads.
- How to fix Artichoke-Potato Salad if I added too much lemon dressing? If you pour too much dressing, just add a couple of potatoes or greens to make up for it. This should bring everything in the bowl into proportion.
- Is it best to boil or roast potatoes for the salad? We prefer boiling the potatoes in this recipe because the creamy texture is perfect with the crunchy artichoke hearts.
- Can I use baby potatoes instead? Sure, they will also work with this recipe.
Try these other Easy Potato Side Dishes:
- French Potato Salad – A smoky side dish that complements any grilled entrée. The infused flavor of shallots, parsley, and the oil-vinegar dressing will entice you to eat more.
- Parsley Potatoes – This salad is light and zesty, with a bit of crunch from the almonds, and it’s so delicious that you’ll want to serve it with everything. During potluck events or family get-togethers, this is your go-to side dish.
- Sweet Potato Salad – Although atypical, it provides the same level of creaminess and flavor as traditional potato salad. Garlic and other herbs are added to sweet potatoes to add depth to the taste.
Photos by Alfonso Revilla
Artichoke-Potato Salad with Lemon Dressing
This Artichoke Potato Salad with Lemon Dressing makes the perfect appetizer or side dish for any occasion. A lighter version of the classic potato salad tossed with artichoke hearts and sun-dried tomatoes in a tangy lemon-mustard dressing.
Ingredients
- 3 pounds of russet potatoes
- 5 Tablespoons of olive oil or canola oil
- 1 Tablespoon of dijon or spicy brown mustard
- 1 large lemon Zest and juice
- 2 cloves garlic finely minced
- 1 teaspoon of salt
- ground pepper few dashes freshly ground
- 2 cups artichoke hearts canned, drained and roughly chopped
- 2/3 cup sun-dried tomatoes dry-packed, roughly chopped
Instructions
- Peel potatoes and cut into roughly 1-inch pieces. Place in a large pot, cover with salted water and bring to a boil. Cook until potatoes are tender but not mushy.
- While potatoes are cooking, prepare the dressing. In a large bowl, whisk together oil, mustard, lemon zest, lemon juice, minced garlic, salt and pepper.
- Once potatoes are tender, drain thoroughly and toss, while still hot, with the dressing. Add chopped artichoke hearts and dried tomatoes and combine. Allow to cool to room temperature and check for seasoning. Add more salt and/or pepper to taste, and serve.
Notes
- To ensure even cooking, cut the potatoes into the same thickness.
- Pierce the potatoes with a fork to check for doneness. If the fork goes through with little effort, then they are good to go. Do not overcook, or you will end up with a mushy salad.
- Make sure your potatoes are completely dry before you mix the other ingredients. You can use paper towels to pat them dry quickly. This keeps your salad from being too watery.
Nutrition
Calories: 363kcalCarbohydrates: 57gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 1109mgPotassium: 1397mgFiber: 8gSugar: 8gVitamin A: 115IUVitamin C: 28mgCalcium: 51mgIron: 3mg
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Additional Info
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