Potato and artichoke salad with olives and pine nuts

Potatoes and artichokes don't often go hand in hand, though you might find them side by side. In a composed salad, like a Salade Nicoise, neat lines of artichoke hearts would nestle up to neat slices of potato, tomato, green beans, hard-cooked eggs, and more. This potato and artichoke salad is the opposite of composed. What would that be -- chaotic, or disorganized, or discombobulated?

Whatever you call it, the combination of potatoes and artichokes balances texture with taste. If you prefer, use tart Kalamata olives. The pine nuts keep it Mediterranean, and balsamic vinaigrette brings everything together. If you have fresh basil in your garden this summer, add a few torn leaves to the dish. This salad would be perfect alongside roast or grilled chicken or steak, or, in keeping with the Nicoise theme, a piece of broiled tuna. And have you noticed how in love I've fallen with white balsamic vinegar? If it's not in your pantry, it definitely should be.

Potato and artichoke salad with olives and pine nuts {vegan, gluten-free}

From the pantry, you'll need: artichoke hearts, black olives, pine nuts, parsley, extra virgin olive oil, Dijon mustard, agave nectar, kosher salt, fresh black pepper.

Serves 4; can be multiplied.

Ingredients

For the balsamic vinaigrette:
2 Tbsp white balsamic vinegar (available at Trader Joe's and most supermarkets)
2-3 Tbsp extra virgin olive oil, to taste
1-1/2 tsp Dijon mustard
1 tsp agave nectar or honey, or more to taste
Pinch of kosher salt
Pinch of fresh black pepper

For the salad:
1 lb red-skinned potatoes, cut into quarters
1 14-oz can artichoke hearts, drained, cut in half
1/4 cup black pitted olives
2-3 Tbsp toasted pine nuts
2-3 Tbsp roughly chopped fresh flat-leaf parsley

Directions

Combine all of the balsamic vinaigrette ingredients in a jar with a tight-fitting lid. Shake vigorously to emulsify (thicken) the dressing, and set aside.

In a small (4-quart or so) pot of water, place the cut potatoes, and cover by an inch or two with cold water. Bring to a boil over high heat, then reduce heat to low-medium, and cook for 15 minutes or until the potatoes are tender but not mushy (pierce with the tip of a sharp knife, to test for doneness). Drain, and transfer the warm potatoes to a large mixing bowl.

Add the cut artichoke hearts, black olives and pine nuts. Drizzle in just as much dressing as you need to moisten everything. Toss well, and set aside for a few minutes, until the warm potatoes have absorbed most of the dressing. Add more dressing if needed.

Toss the salad gently as you add the parsley. Serve warm, at room temperature, or chilled.

[Printer-friendly recipe.]

More potato salads:
French potato salad, from The Perfect Pantry
Hawaiian sweet potato salad, from The Perfect Pantry
Herby picnic potato salad, from Green Kitchen Stories
German potato salad, from Foodiecrush

Need some new ideas to turn your same-old salad into exciting salad? Download Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Fantastic salad recipes can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Potato and artichoke salad with olives and pine nuts {vegan, gluten-free}

From the pantry, you'll need: artichoke hearts, black olives, pine nuts, parsley, extra virgin olive oil, Dijon mustard, agave nectar, kosher salt, fresh black pepper.

Serves 4; can be multiplied.

Ingredients

For the balsamic vinaigrette:
2 Tbsp white balsamic vinegar (available at Trader Joe's and most supermarkets)
2-3 Tbsp extra virgin olive oil, to taste
1-1/2 tsp Dijon mustard
1 tsp agave nectar or honey, or more to taste
Pinch of kosher salt
Pinch of fresh black pepper

For the salad:
1 lb red-skinned potatoes, cut into quarters
1 14-oz can artichoke hearts, drained, cut in half
1/4 cup black pitted olives
2-3 Tbsp toasted pine nuts
2-3 Tbsp roughly chopped fresh flat-leaf parsley

Directions

Combine all of the balsamic vinaigrette ingredients in a jar with a tight-fitting lid. Shake vigorously to emulsify (thicken) the dressing, and set aside.

In a small (4-quart or so) pot of water, place the cut potatoes, and cover by an inch or two with cold water. Bring to a boil over high heat, then reduce heat to low-medium, and cook for 15 minutes or until the potatoes are tender but not mushy (pierce with the tip of a sharp knife, to test for doneness). Drain, and transfer the warm potatoes to a large mixing bowl.

Add the cut artichoke hearts, black olives and pine nuts. Drizzle in just as much dressing as you need to moisten everything. Toss well, and set aside for a few minutes, until the warm potatoes have absorbed most of the dressing. Add more dressing if needed.

Toss the salad gently as you add the parsley. Serve warm, at room temperature, or chilled.

[Printer-friendly recipe.]

More potato salads:
French potato salad, from The Perfect Pantry
Hawaiian sweet potato salad, from The Perfect Pantry
Herby picnic potato salad, from Green Kitchen Stories
German potato salad, from Foodiecrush

Need some new ideas to turn your same-old salad into exciting salad? Download Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Fantastic salad recipes can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Comments

I'm sure this must taste wonderful. Potatoes are a splurge for me, but I agree they do go well with artichokes. And white balsamic vinegar is always a treat!

Kalyn, this is one of those great salads that's a full meal or a side dish. I love it with grilled fish.

Oh my! I want this right now!! A little bit of salami would take it over the top for me.

Donna, that sounds like a great addition.

This is easily one of my favorite salads. I add a dash or two of cayenne for an extra kick. Recommended for those who love some heat :)

Rach, cayenne would be something I'd add to my own salad, too.

Made this recently, and it was a great side dish. It all came together in under 30 minutes. I used regular balsamic vinegar b/c I didn't have any white. I also used baking potatoes chopped into large chunks b/c I didn't have any red potatoes, and I would recommend people use the red potatoes; the baking potatoes didn't have the greatest mouth feel, but the dish was still good. I also didn't have any pine nuts, so I toasted slivered almonds; next time, I will try the pine nuts. But even with these subs, it was a nice change in side items. It's going in my round file to try again.