Potato and Artichoke Salad — the quick and tasty springtime dinner-saver for when artichokes are in season. It’s also perfect to accompany the Artichoke and Potato Frittata and makes a great complete vegetarian main dish. Do you remember some time ago we made the tasty potato and green bean salad? Today, instead of green beans we’ll use artichoke hearts, because recipes with artichokes are always tasty and delicious — from Potato and Artichoke Mini Cakes to the Grandma’s Artichoke Risotto, or Crispy Fried Artichokes and Baked Chicken Breast with Artichokes — not to mention the frittatas, artichokes always bring flavor and cheer to the table! Potato salads are the ultimate dinner-saver and the queens of budget-friendly dinner recipes, leaving you satisfied, especially when rich like this one, which also includes olives, sun-dried tomatoes and hard-boiled eggs. Let’s get into the kitchen, roll up our sleeves and prepare this potato and artichoke heart salad together — you’ll see how delicious it is. But first, as always, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

Also take a look at these other potato salad recipes:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Cooking methods: Stovetop
Cuisine: Italian

Ingredients for Potato and Artichoke Salad

6 artichokes (hearts only)
1.1 lb potatoes
3 eggs
2 oz Taggiasca olives
2 oz sun-dried tomatoes in oil (drained)
to taste parsley
to taste salt
to taste extra virgin olive oil
to taste vinegar
to taste black pepper

Tools

Pots
Bowls

Steps to make Potato and Artichoke Salad

You can make this salad with frozen artichoke hearts, but of course it’s much better with fresh, in-season ones!

To prepare the potato and artichoke salad, start by cooking the potatoes. Place the washed potatoes in a large pot, cover with water, season with salt and bring to a boil. Cook for about 35 minutes or until a fork slides in and they are tender.
Drain the potatoes and let them cool, then refrigerate them for about 1 hour so that when you cut them they will be cold and firm. Rinse the artichokes under running water, remove the outer leaves, trim and peel the stems thoroughly. Cut off the top of the flower and use only the heart.
As you go, place the sliced hearts in a bowl with acidulated water (lemon juice or vinegar); the acidity will prevent them from browning.
Drop the artichoke hearts into boiling water lightly salted and acidulated with lemon or vinegar and cook for about 10 minutes or until tender. Then drain and stop the cooking by plunging them into cold water.
Place the eggs in a pot filled with water, bring to a boil and cook for 10 minutes from boiling. Then drain and let them cool. Chop the parsley.
Peel and chop the cooled eggs.
Combine in a large bowl the cooled potatoes, artichoke hearts, olives, chopped sun-dried tomatoes, parsley, salt, pepper, olive oil and vinegar and mix well. Our salad is ready — enjoy immediately or after a few hours’ rest in the fridge.
This salad keeps in the fridge for 24 hours in an airtight container.