Unique Twist on Potato Salad
Stacey Milak, RD
Indulge in this potato salad with a twist that will leave your guests craving more. This recipe combines the creaminess of baby Yukon gold potatoes with the tang of artichoke hearts, the richness of black olives, and the burst of flavor from cherry tomatoes. Tossed with a homemade dressing featuring extra virgin olive oil, red wine vinegar, Dijon mustard, and fragrant herbs, this potato salad is a showstopper.
Ingredients:
- 2 lbs baby Yukon gold potatoes
- Artichoke hearts
- Black olives
- Cherry tomatoes
- Mozzarella balls
- Extra virgin olive oil
- Red wine vinegar
- Minced garlic
- Dijon mustard
- Black pepper
- Finely chopped red onion
Instructions:
- Begin by cooking 2 pounds of baby Yukon gold potatoes until tender. Once cooked, set them aside to cool.
- In a large bowl, combine the cooked potatoes, artichoke hearts, black olives, cherry tomatoes, and mozzarella balls.
- In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, black pepper, and finely chopped red onion.
- Pour the dressing over the potato mixture and gently toss to coat.
- Garnish the salad with a small handful of fresh parsley and basil leaves.
- Serve this unique potato salad and savor the delightful combination of flavors.
Nutritional Information:
- 357 calories
- 20g fat
- 3g saturated fat
- 28g carbohydrates
- 6g protein
- 3g fiber
This recipe is high in phosphorus, vitamin A, beta carotene, and folate.
