Potato Salad With Artichoke Hearts Recipe - Cooking Index
Potato Salad With Artichoke Hearts Recipe - Cooking Index
Instead of a heavier mayonnaise-type salad dressing, the lighter "marinade" from the artichokes is used. Nutritional Analysis Per Serving: Calories 200; Fat (grams) 5; Percent calories from fat 22; Percent polyunsaturated 5; Percent saturated 4; Percent monounsaturated 13; Cholesterol (milligrams) 0; Sodium (milligrams) 100; Protein (grams) 4; Carbohydrate (grams) 35; Dietary Fiber (grams) 3.
Type: Low Fat| 2 lbs | 908g / 32oz | Small red potatos - quartered |
| 1 | Marinated artichoke hearts - (6 oz) | |
| 2 cups | 292g / 10oz | Chopped bell peppers of various colors |
| 6 | Ripe olives - sliced | |
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Rice vinegar |
| 2 tablespoons | 30ml | Chopped parsley |
Place potatoes in saucepan, cover with water and bring to a boil. Cook until tender -- about 20 minutes. Drain, cover with cold water, drain again.
Drain artichokes; reserve the marinade. Cut the "chokes" into quarters, trimming tough "leaves."
Put potatoes, artichokes, bell peppers and olives into a decorative serving bowl or platter. Combine the marinade, rice vinegar and parsley. Season with black pepper to taste. Pour over the vegetable mixture. Toss gently to coat. Serve chilled.
This recipe yields 6 servings.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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