Sweet & Savory Kitchens

Aunt Suzy says

It’s potato salad season!  I love exploring different kinds of potato salads and saw this one in a recent Coop flyer.  I usually base the type of potato salad I cook on the season and what’s available.  The nice thing about this one is that it could be made year round given the ingredients.  And what’s not to like about opening a few cans for many of the ingredients?!! Of course all amounts can be varied to personal taste!

Margaux says

I didn’t help make this one at all, but it was delicious to eat!  And it looked pretty easy to make.  I also think this would be good served warm as a side dish in the fall or winter.

The Vegetables

2 pounds small potatoes, red or gold or a combination

3-4 cloves fresh garlic

2 tablespoons olive oil

salt and pepper to taste

1 pound artichoke hearts (not marinated), quartered (one 14-oz can drained)

1/2 cup roasted red peppers, diced

1/2 cup kalamata or oil cured olives, cut in half

1 tablespoon fresh oregano, chopped

2 tablespoons fresh parsley, chopped

The Dressing

1 tablespoon Dijon mustard

juice of 1/2 lemon

3 tablespoons olive oil

Preheat oven to 375 degrees F.  Wash and scrub the potatoes and then quarter or chunk them so all pieces are roughly the same size.  Place in a large mixing bowl.  Process the garlic through a press or mince, then add to the potatoes along with the olive oil.  Place on a baking sheet and roast in the oven till crisp on the outside and tender – approximately 30 minutes.  Remove from oven and set aside to partially cool.

While the potatoes are roasting, whisk together the dressing ingredients until thoroughly combined and starting to emulsify.  In a large mixing bowl, combine the artichokes, red peppers, olives, oregano and parsley.  Add the dressing and mix well.

Add the potatoes while still warm.  Let cool to room temperature, stirring occasionally.  Serve at room temperature.