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.
2cupsartichoke heartscanned, drained and roughly chopped
⅔cupsun-dried tomatoesdry-packed, roughly chopped
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.
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.