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!
- 1 ½ pounds creamer potatoes, small 1″ – 2″ – I used red “blushing belle”
- 6 ounces long stemmed jarred artichokes*, about 6, look for imported from Italy
- ¼ teaspoon lemon rind, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon grainy mustard
- ½ teaspoon dijon mustard
- 1 medium fresh garlic clove, peeled and finely grated, or minced
- ¼ 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)
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.)
This recipe may not be reproduced without the consent of its author, Karen Sheer
Servings: About 10