By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Potato-Artichoke Salad

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.

  • 3 pounds new potatoes, washed
  • 2 6-ounce jars marinated artichoke hearts, drained, marinade reserved
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 1 4-ounce can sliced black olives
  • 1 4-ounce jar sliced roasted red bell pepper or pimento, drained
  • 1/4 cup chopped fresh parsley
Cook potatoes in boiling salted water until tender, about 20 minutes. Drain and set aside to cool. Combine the reserved marinade from the artichokes with the olive oil, lemon juice, oregano and salt and pepper to taste. Set aside.

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.