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Dr. Potato Blog

Roasted Idaho®-grown Yukon Gold Potato and Artichoke Salad


Yield: 6 servings (about 3/4 cup per serving)

Ingredients


  • 3 cups leftover sliced potatoes, including "ends" from Roasted Idaho®-grown Yukon Golds with Tapenade and Goat Cheese recipe, coarsely chopped
  • 1/2 of a 13.75-ounce can quartered artichoke hearts, coarsely chopped
  • 1/2 cup finely chopped green bell pepper
  • 1 1/2-2 tablespoons cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt or to taste
  • 1/8-1/4 teaspoon dried pepper flakes


Directions


Combine all ingredients in a medium bowl.

Cook's Tip: This may be served immediately or covered and refrigerated up to 48 hours.

Estimated Nutritional Analysis per Serving:
170 calories, 9 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 260 mg sodium, 2 g fiber, 3 g protein, 18 g carbohydrate 		Printer Friendly Version »

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