Are you tired of the typical potato salads loaded with mayo that are fattening and non-nutritious? This version is flavor packed with capers, onions, lemon, and dill. Why use mayo, when you can use extra virgin olive oil? To make this healthy potato salad even more delicious, I added a can of artichoke hearts, which pairs perfectly with the lemon and dill. Red bliss potatoes are a must for this recipe because the skins add awesome texture that you don’t get from white peeled potatoes. I’ll be making this all summer for cookouts and get-togethers. You can serve this salad warm, room temperature, or even cold. Grilled meat is the best food to serve alongside this salad.
Here are some tips:
- Use red bliss potatoes
- Leave the artichokes hearts whole to keep them about the same size as the potatoes
- Adjust lemon to your liking. Some people like it really lemony.
- Adjust onion and garlic amounts to your liking.
Here are some other potato salad recipes to try!