Potato Salad with Artichokes – Lemon Thyme Dressing
May 26, 2016, Updated May 13, 2025
A light and zesty potato salad perfect to serve outdoors with your favorite Bar-B-Que favorites. A quick and easy recipe… use just one bowl!
Potatoes, Potatoes:
With a plethora of potatoes available at Farmer’s Markets and Specialty Shops – it’s a snap to grab some, and steam them into a healthy, homemade potato salad.
Creamer Potatoes are thin-skinned, rich in flavor and highly nutritious. These small balls of goodness are harvested before they mature to keep them small and tender.
The skin of creamer potatoes is waxy and high in moisture content, and the flesh contains a lower level of starch than other potatoes, which makes it suitable for steaming.
I’ve chosen a red variety called “blushing belle, ” they have a velvety texture with a beautiful soft golden color inside.
Artichokes are loaded with protein and fiber, and the perfect complement to the flavorful potatoes to boost nutrition. Not in the mood to steam fresh artichokes? Look for elegant long stemmed varieties, usually packed in oil from Italy. Cut them into slender quarters, and add them to the salad in the last step.
A light and tasty Potato Salad
Perfect to serve alfresco in warm weather! Special enough for an elaborate buffet, with ingredients that complement any dishes that are next to it.
Pack in the flavor with my Lemon Thyme Dressing bursting with freshness and a zesty essence. It’s simple to whisk in a bowl, then add some quartered steamed potatoes while warm to soak up the dressing. Mustard seeds add a perfect little crunch and some pungent goodness.
Bold flavors include Grainy Mustard, Dijon Mustard, Lemon Juice & Rind and EVOO.
Easy, delicious – it’s the ultimate side dish and perfect for picnicking. Using just one bowl make the preparation a snap!
What I love about this salad – no mayonnaise. A vinaigrette dressing is more portable in the heat, and lighter on your waistline.
A crowd pleasing Potato Salad!
Karen
Potato Salad with Artichokes – Lemon Thyme Dressing
Ingredients
- 1 1/2 pounds creamer potatoes, small 1″ – 2″ – I used red “blushing belle”
- 6 ounces long stemmed jarred artichokes*, about 6, look for imported from Italy
- 1/4 teaspoon lemon rind, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon grainy mustard
- 1/2 teaspoon dijon mustard
- 1 medium fresh garlic clove, peeled and finely grated, or minced
- 1/4 teaspoon sea salt, or to taste
- few pinches fresh cracked black pepper
- 2 teaspoons fresh thyme, cleaned and chopped a bit
- 5 tablespoons extra virgin olive oil, or part neutral oil
Instructions
Potatoes:
- Scrub the potatoes gently, and add them to a large pot with a steamer basket. Add water to just reach the bottom of the steamer, cover and bring to a boil. Turn the heat down a bit and simmer the potatoes for 12 – 15 minutes, until a knife inserted in one feels cooked through.
- Place the potatoes in a colander, and run a little cool water over them to stop them from cooking further. Set aside.
Make the Dressing:
- Add in a large bowl (that will hold the potatoes too) add the lemon zest, lemon juice, both mustards, garlic, salt & pepper and the fresh thyme. Measure the olive oil in a small measuring cup, (1/4 cup plus 1 T.) and drizzle it in slowly with a wire whisk until emulsified.
- Cut the potatoes (still a little warm) into quarters. Add them to the dressing. Gently rinse the artichokes if they are packed in oil, and pat dry. Cut them into quarters lengthwise, and fold into the potato salad. Cover well, and refrigerate until cold. The salad's flavor increases in a day! Garnish with some extra thyme leaves, and an edible flower to two.
- * Use quartered artichokes to your liking. I feel European imported in oil is the best quality, followed by canned, then frozen (steam these.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! I love Lemon + thyme together