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 with red potatoes 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.
Potato salad with red potatoes is also tasty in the colder months when root vegetables and potatoes are still available and while other produce needs to be shipped long distances in order to make it onto the shelf of the supermarket. Where we live, we belong to a farm share so during the winter we can purchase local vegetables that are good to be eaten during the colder months such as potatoes. Although nothing beats the abundance of summer, there are vegetables that are hardy during the winter and can be the makings for delicious Mediterranean meals. We hope you enjoy this recipe but first here are some tips on preparing it!
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!
Fried Potato, Tomato, and Arugula Salad
Warm Red Bliss Potato Salad with Artichokes, Capers, and Lemony Dill Vinaigrette
- 2 pounds red bliss potatoes
- 1 can artichoke hearts, drained
- 1/2 cup extra virgin olive oil
- 1/2 onion, sliced
- 2 lemon juice
- 2 tsp dijon mustard
- 1 clove garlic, minced
- 1/2 bunch dill, chopped
- 4 tbsp capers
- salt and freshly cracked black pepper, to taste
- Roast the potatoes at 400 degrees F with a drizzle of olive oil (potatoes should be coated with oil) and some salt for 40 minutes or until soft. Leave them aside to cool enough where you can handle them.
- Once cool enough to handle, but still warm on the inside, cut in quarters and put in a serving bowl.
- Add the rest of the ingredients and toss well.
- Serve still warm.
Leave A Comment