Artichoke Potato Salad Recipe

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Featuring a light vinaigrette dressing, this salad is a nice change of pace from traditional potato salads. It's one of my husband's favorite side dishes for barbecued chicken.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10-12 servings


  • 2 pounds red potatoes, cooked and cubed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 small red onion, chopped
  • 1 cup (4 ounces) cubed brick cheese
  • 1/2 cup crumbled blue cheese
  • 3/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 248 calories, 19 g fat (5 g saturated fat), 14 mg cholesterol, 291 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large bowl, combine the potatoes, artichokes, onion and cheeses. In a jar with tight-fitting lid, combine the oil, vinegar, garlic, rosemary, dill, salt and pepper; cover and shake well. Pour over potato mixture; toss to coat. Yield: 10-12 servings.
Originally published as Artichoke Potato Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p60

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claylady01 User ID: 7293258 45360
Reviewed Jun. 30, 2013

"I love the idea of adding artichoke hearts to potato salad,good idea!I don't use cheese so would change the recipe for me but it sounds wonderful."

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