Thursday, June 9, 2011

Potato and Artichoke Salad

This is VERY good. Another great recipe. I love being able to use my green onions and parsley from the garden.

1.5 lbs new potatoes or little red potatoes
1 15oz can of artichokes (not marinated)
2 cups halved ripe grape tomatoes
1/2 frozen baby peas, thawed
3 green onions, minced
1 tbsp minced fresh parsley
1/2 cup olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp agave syrup
salt and pepper to taste

In a large pot of boiling salted water, cook the potatoes until just tender but still firm about 15 minutes. Drain well and transfer to a large bowl.
Quarter the artichokes and add them to the potatoes. Add the tomatoes, peas, green onions, and parsley and set aside.
In a small bowl, combine the oil, lemon juice, garlic, syrup, salt and pepper. Mix well, pour the dressing over potato salad, and toss gently to combine. Set aside at room temperature to allow flavors to blend about 20 minutes. Taste, adjusting seasonings if necessary and serve.

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