Potato Artichoke Salad
It’s been a few days since I made this – the last couple of days have been very busy while we’ve been celebrating Mr. Man’s birth-a-day, so I haven’t had a chance to blog everything that I’ve made the last week. The plan is to try and squeeze them in real quick while I’m waiting for my new box from FFTY. I’m always happy when we receive potatoes in our box, like we did this week – I mean, although I like trying out all the new and different things each week, and I consider myself fairly adventurous in the kitchen, I was raised a meat n’ potatoes kinda gal, donchya’ know. So every once in a while I like to get my potato on.
The evening I decided to make this potato salad, we were hovering right around the 100° weather we had a few days ago, and we’d been running the air conditioner. I had a different meal in mind when I first saw the potatoes in my box, but with the oven ixnayed due to the heat (I try really hard not to run the oven and the a/c at the same time… it just seems terribly wasteful to me), I opted for this cool and creamy potato salad instead.
Cooking the potatoes and artichokes only required boiling some water, which given the heat, was right up my alley that day. The potato salad was better the next day, so if you can – I recommend making it the day before, but we had some with dinner the day of and it was yummy then, too. We served this with some grilled steak and a Caprese style salad, which I also snapped a couple of pictures of. Caprese salad is one of my favorite ways to have tomatoes, it’s just so simple. Slice a tomato or two, slice some fresh mozzarella (I threw in a cucumber as well), drizzle with some good quality olive oil and balsamic vinegar, and then just sprinkle with kosher salt. Delish!
But back to the potato salad – fresh steamed artichokes lend a clean, crisp flavor – but marinated ones would probably be good as well, you just might want to account for the extra moisture from the marinade. The hearts of palm I just happened to have left over from when I made Hearts of Palm and Chard dip so if you don’t have any, you can skip them, or maybe use mushrooms or any other item you like. The bacon was added as a bit of an afterthought, one of those “everything is better with bacon” kind of afterthoughts. So for you veggies out there, feel free to omit.
- 1 lb Red Bliss potatoes; cut in to 1″ chunks
- 1 lb Yukon Gold Potatoes; cut in to 1″ chunks
- 5 Whole Artichoke Hearts; steamed (or otherwise cooked) and cut in to 1/4″x1″ slices
- 2 stalks of Hearts of Palm; thinly sliced
- 1 cup Mayonnaise
- 1/4 Brown Mustard
- 1/2 cup Cilantro; finely chopped
- 1 onion; diced
- 4 cloves Garlic; minced
- 1 tbs Butter
- 1/4 cup finely chopped bacon
- Kosher Salt
- Cook the potatoes in heavily salted, boiling water until fork-tender. Drain and cool.
- Melt the butter in a large skillet
- Add the onions and saute until translucent
- Stir in the garlic and remove from heat
- In a large bowl, mix together the mayonnaise, mustard, cilantro, and the onions and garlic.
- Add the potatoes, artichoke hearts, bacon and hearts of palm
- Gently stir to combine
- Add Kosher Salt to taste
- Chill for 1-2 hours or overnight