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Artichoke Potato Salad Recipe

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. YIELD:10-12 servings


  • 2 pounds red potatoes, cooked and cubed
  • 1 can (8-1/2 ounces) quartered artichoke hearts (in water), drained
  • 1 small red onion, chopped
  • 1 cup cubed brick or Monterey Jack cheese
  • 1/2 cup crumbled blue cheese
  • 3/4 cup vegetable oil
  • 1/4 cup red wine or cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a large bowl, combine potatoes, artichokes, onion and cheeses. In a jar with tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. Pour over potato mixture; toss to coat. Yield: 10-12 servings.

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.

Reviews for Artichoke Potato Salad

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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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