Mediterranean Artichoke Red Potato Salad
Submitted by: merrylambs54370683 (see all recipes)
- Servings: 12 cups
Ingredients:
| 1 Tbsp | Salt, for boiling water |
| 3 lb | Unpeeled 2" Whole Baby Red Potatoes |
| 2 cups | Petite Green Beans, cut in half and ends snipped off |
| ¾ cup | Chopped Celery |
| 2 cups | Cherry Tomatoes |
| 2 cups | Oil-packed Marinated Artichoke Hearts, quartered (reserve liquid) |
| 2 Tbsp | Finely Chopped Parsley |
| ½ cup | Thinly Sliced Green Onions |
| ¼ cup | Capers, drained |
| ½ cup | Marinade, from jar of marinated artichokes |
| ½ cup | Extra Virgin Olive Oil |
| 1 Tbsp | Lemon Zest From One Lemon |
| 2 Tbsp | Fresh Lemon Juice From One Lemon |
| 1 tsp | Sugar |
| ½ tsp | Ground Black Pepper |
| ½ tsp | Salt |
| ½ cup | Real Bacon Bits |
| ¼ cup | Packed Chopped Fresh Basil |
Directions:
Bring a large stockpot of water to a boil; add salt. Add red potatoes and cook for 15 minutes. Add green beans and cook 5 minutes, or until potatoes and green beans are tender. Drain in a colander and cool. Cut potatoes into quarters. Place potatoes and green beans in a large salad bowl. Add celery, cherry tomatoes, artichoke hearts, parsley, green onions, and capers. Stir lightly to mix and set aside. In a small bowl, whisk marinade liquid, olive oil, lemon zest, lemon juice, sugar, pepper, and salt. Adjust seasoning to taste, if needed, by adding more lemon, salt, sugar, or marinade. Pour over potatoes and chill for 1 hour or overnight. Before serving, lightly toss bacon bits and fresh basil with potato salad.
Trending Food
