Warm Roasted-Potato Salad with Artichokes

Warm Roasted-Potato Salad with Artichokes
Photo by James Carrier

Ingredients

  • About ¾ teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cups bite-size pieces rinsed and crisped frisee (about 4 oz.) or salad mix, rinsed and crisped
  • + 15 more ingredients
    • 1 tablespoon olive oil
    • 2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed and cut into 1 1/2-inch chunks
    • 2 tablespoons sherry vinegar or red wine vinegar
    • 1 tablespoon drained capers
    • 1 tablespoon chopped fresh tarragon
    • 1 tablespoon lemon juice
    • Pepper
    • Pepper
    • 1 ¼ pounds baby artichokes (about 12, each 1 1/2 in. wide; see notes) or 1 package (8 oz.) frozen artichoke hearts, thawed
    • 1 ¼ pounds baby artichokes (about 12, each 1 1/2 in. wide; see notes) or 1 package (8 oz.) frozen artichoke hearts, thawed
    • About ¾ teaspoon salt
    • 2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed and cut into 1 1/2-inch chunks
    • 1 tablespoon Dijon mustard
    • 2 cups bite-size pieces rinsed and crisped frisee (about 4 oz.) or salad mix, rinsed and crisped
    • 1 tablespoon drained capers

1. In a 12- by 15-inch baking pan, mix potatoes with 1/2 teaspoon olive oil; sprinkle with 1/2 teaspoon salt and mix to coat. Bake in a 400° regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, 25 to 30 minutes. 2. Meanwhile, rinse fresh artichoke...

View full recipe at My Recipes

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