This is my light, mayonnaise free potato salad I made on Easter. I added artichoke hearts, fresh parsley and onions and celery leaves and some of the crispy stalks. I finished it with a few sun-dried tomatoes, olive oil and vinegar. It was very tasty and would be the perfect potato salad for any barbecue this summer.
This recipe was created for Babble’s Family Kitchen.
Yield:
Serves 4 4 baking potatoes, peeled and diced 1. Add chopped potatoes to a saucepan and cover with water. Bring to a boil and cook over medium heat until tender. After cooked, drain and let cool. 2. Add all chopped vegetables, artichoke hearts, sun-dried tomatoes, vinegar and olive oil to a large bowl, Add potatoes and toss. Add salt and pepper to taste. Refrigerate until ready to serve.Potato Salad with Artichoke Hearts
Ingredients:
2 stalks of celery diced
all of the leaves and thin stalks from the heart of the celery, diced
a large bunch of fresh flat-leaf parsley, roughly chopped
1 jar marinated artichoke hearts, drained
3 tablespoons sun-dried tomatoes, roughly chopped
1/2 medium onion, chopped
2 tablespoons apple cider vinegar
3 tablespoons olive oil
salt and pepper to tasteDirections:
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