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Mediterranean Artichoke Red Potato Salad

Submitted by: | website: A Merry Recipe

Mediterranean Artichoke Red Potato Salad
2011-03-22 Side Dish
4 97

A sunny Mediterranean potato salad with petite green beans, artichoke hearts, herbs, olive oil, fresh lemon, and topped with bacon bits and fresh basil.

  • Servings: 12 cups


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


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.