Artichokes are one of my favorite vegetables. I know many people find them a little intimidating to prepare, but that delicious tender heart in the middle is absolutely worth the effort!
If you don’t want to spend time trimming and preparing fresh artichokes, most grocery stores now sell marinated artichoke hearts that are already tender and full of flavor.
For this Mediterranean-style artichoke and potato salad, I’m using store-bought marinated artichokes and simply boiling and chopping the potatoes, along with a few more ingredients. It comes together in less than 30 minutes and is so easy that anyone can make it.
You can serve it right away while the potatoes are still warm, or let it chill in the fridge overnight. The extra time allows all the flavors to come together beautifully.
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Why you should try my recipe
- Easy to put together and doesn’t require much preparation.
- No special cooking skills required, easy for everyone.
- Can be enjoyed warm or cold, straight out of the fridge.
- Filling and delicious on its own for a light lunch.
- Perfect for gatherings, barbecues and picnics.
Ingredients & How-to
To make this artichoke and potato salad we are going to need potatoes, artichokes, green onions, fresh dill, peas, olive oil, lemons, black pepper and salt.
- Potatoes: I’m using 4-5 medium potatoes. You could also use new potatoes that are delicious with the skin on.
- Artichokes: To make this artichoke and potato salad, I’m using jarred marinated artichokes. These are tender and lightly tangy, perfect for adding to salads or on their own.
- Fresh dill: Adds freshness to the salad. You could substitute it with fresh parsley or cilantro.
- Lemons: I find that lemon juice goes great in this salad and adds freshness and flavor. If you are a big fan of vinegar, you could substitute it with apple cider or red wine vinegar.
For full quantities check the recipe down below.
01. I start by boiling the potatoes and peas separately, as they take different amounts of time to become tender. Depending on their size, the potatoes should take around 15-20 minutes, while the peas take about 4-5 minutes. Once the potatoes are tender, I cut them into large chunks and add them to a salad bowl along with the peas.
02. Next, I remove the roots from the green onions and cut them into slices. I add the green onions to the salad bowl along with the chopped fresh dill.
03. I add about 1½ cups of the marinated artichoke hearts to the salad bowl. There’s no need to rinse them, simply take the artichoke hearts straight from the jar using a spoon and add them to the salad.
04. Finally, I add the lemon juice and extra virgin olive oil, and season with just salt and a little bit of freshly ground black pepper.
Serving suggestions
This artichoke and potato salad is quite filling as it’s high in carbs. You could have it for lunch at home or work, or as a side dish with your main. It goes great with grilled or roasted meat and fish and it’s a great combination of fiber, carbs and protein to fill you up for the rest of the day.
For a quick lunch you can make my baked spiced chicken breast or if you prefer fish, pair it with some oven-baked seabreams, or pan seared octobus tentacles.
Storage
If you have any leftovers of the artichoke and potato salad, store it in an airtight container in the fridge and enjoy within 4-5 days. I find that it actually tastes even better on the next day as the flavors have more time to blend together!
FAQ
Yes, you could use 3-4 tablespoons of red wine or apple cider vinegar.
Pair it With Recipes
If you tried my Artichokes And Potato Salad (no mayo) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Artichokes And Potato Salad (no mayo)
A delicious Mediterranean-inspired salad made with tender potatoes and artichokes, ready in just 30 minutes. It’s the perfect side dish to serve with meat or fish, or enjoy it on its own as a light lunch. Enjoy!
4 servings
5 minutes
Ingredients
- 4-5 medium potatoes
- 1 cup peas
- 1 ½ cups marinated artichoke hearts
- 4-5 tablespoons olive oil
- 6-7 green onions
- bunch of fresh dill
- 1-2 lemons
- salt & black pepper
Instructions
- Boil the potatoes until tender for about 15-20 minutes. Boil the peas until tender but not mashy for about 4-5 minutes.
- Remove the roots and cut the green onions into slices and place inside a salad bowl. Roughly chop the fresh dill and add it to the bowl.
- Cut the boiled potatoes into chunks and add them to the salad bowl. Add the boiled peas.
- Add the marinated artichokes to the salad bowl. Drizzle with the olive oil and the juice of 1-2 lemons to your liking.
- Season with salt and freshly ground pepper. Mix to combine all and serve.
Notes
- You could use fresh parsley instead of dill.
- You could peel the potatoes or leave the skin on.
Storage
If you have any leftovers of the artichoke and potato salad, you could store it in the fridge and consume it within 3-4 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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