Imagine a potato salad that's not your ordinary side dish - a creamy, herbal delight that transforms the classic picnic staple into a gourmet experience. Our Dill Artichoke Potato Salad is about to become your new summer obsession, blending the earthy comfort of perfectly cooked potatoes with the tangy, sophisticated flavor of artichoke hearts and a zesty dill-infused mayonnaise dressing. Get ready to elevate your next gathering with a recipe that's both incredibly simple to make and impressively delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Salad
Serves: 6 servings
Ingredients
- 2 pounds potatoes, cubed
- 1 can artichoke hearts, drained and chopped
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash and peel the potatoes, then cut them into uniform cubes, about 1-inch in size. This ensures even cooking.
- Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them, as they can become mushy.
- While the potatoes are cooking, prepare the artichoke hearts. Open the can of artichoke hearts, drain them well, and chop them into smaller pieces. Set aside.
- In a small bowl, combine the mayonnaise and chopped fresh dill. Mix well until the dill is evenly distributed throughout the mayonnaise. This will be your dressing.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. You want them to be warm but not hot when you combine them with the other ingredients.
- In a large mixing bowl, combine the cooled potatoes and the chopped artichoke hearts. Gently toss them together to mix.
- Pour the dill mayonnaise dressing over the potato and artichoke mixture. Carefully fold the dressing into the salad, ensuring that all the potatoes and artichokes are coated without breaking the potatoes apart.
- Season the salad with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Once everything is combined, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 15-30 minutes before serving. This allows the flavors to meld together.
- Before serving, give the salad a gentle stir to redistribute the dressing. Garnish with additional fresh dill if desired, and serve chilled or at room temperature.
Tips
- • Choose waxy potatoes like Yukon Gold or red potatoes for the best texture - they hold their shape beautifully after cooking. • Always start potatoes in cold water to ensure even cooking and prevent breaking. • Don't overcook the potatoes - they should be tender but still firm enough to hold their shape in the salad. • Let the salad chill for at least 15-30 minutes before serving to allow the flavors to meld together. • For extra freshness, add a sprinkle of fresh dill just before serving. • If you want a lighter version, you can substitute Greek yogurt for half the mayonnaise. • This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep or make-ahead entertaining.
Nutrition Facts
Calories: 341kcal
Carbohydrates: 65g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 5mg
