by Karin Calloway
Summer and potato salad are nearly synonymous. And, though I enjoy my traditional potato salad made with mayonnaise, sour cream and plenty of sliced green onions, I’m always trying to find a new, fresher replacement. My recipe for Potato-Artichoke Salad has become a picnic favorite, replacing the classic, mayonnaise-laden version. Its flavor is fresher, and it’s a cinch to prepare.
Marinated artichokes in a jar have always been one of my pantry staples, used as an addition to an antipasto tray or pasta salad. Often, the artichokes are drained, and the wonderful marinade washed away. Not here, as the marinade becomes the base for a lemony vinaigrette, which dresses the potato salad. The recipe makes a big batch of salad, and is perfect picnic fare alongside grilled burgers, steaks or chicken.
Slice potatoes 1/3-inch thick and place in a large bowl. Add the black olives, roasted red pepper and parsley, then toss gently to distribute the vinaigrette and other ingredients. Chill several hours before serving.
Makes 10 side dish servings.
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