Description
A vibrant and flavorful Artichoke Potato Salad combining tender roasted baby potatoes, sautéed carrots, and artichoke hearts, tossed with a fresh dill and tangy Meyer lemon mustard dressing. Perfect as a warm or room temperature side dish.
Ingredients
Scale
Vegetables
- 5 to 8 new baby potatoes, cut into 1 inch pieces
- 3 small carrots, sliced into 1/4 inch rounds
- 1 (14.5 ounce) can artichoke hearts, cut in half
- 1/4 cup fresh dill
Dressings and oils
- 3 tablespoons olive oil, divided
- juice of one Meyer lemon
- 1 tablespoon whole grain mustard
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 C) to prepare for roasting the potatoes.
- Prepare Potatoes: Toss the cut baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a cookie sheet.
- Roast Potatoes: Bake the potatoes in the preheated oven for 20 to 30 minutes until tender, checking doneness by piercing with a fork.
- Sauté Carrots: While potatoes roast, heat 1 tablespoon of olive oil in a small frying pan over medium-high heat. Add sliced carrots and sauté for 5 minutes.
- Add Artichokes: Add halved artichoke hearts to the pan with the carrots and cook for an additional 2 minutes until warmed through.
- Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, Meyer lemon juice, and whole grain mustard until combined.
- Combine Ingredients: In a large bowl, mix the roasted potatoes, sautéed carrots and artichokes, fresh dill, and the prepared dressing. Toss everything to combine well.
- Serve: Serve the salad warm or at room temperature as a delightful side dish.
Notes
- Use Meyer lemon for a sweeter, less acidic lemon flavor; regular lemon can be substituted if unavailable.
- Adjust seasoning with salt and pepper to taste before serving.
- This salad can be made ahead and served chilled or at room temperature for convenience.
- For added texture, sprinkle toasted pine nuts or walnuts before serving.
