Potato Salad with Artichokes and Tomatoes
Potato salad with artichokes and tomatoes is a recipe with fresh ingredients from the category of flower vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g firm potatoes
- 2 EL basil (finely chopped)
- 2 EL parsley (finely chopped)
- 2 EL balsamic vinegar
- Salt
- Pepper (freshly ground)
- 1 TL thyme leaves (chopped)
- 4 EL Olive oil
- 4 pickled artichoke hearts
- 200 g Cherry tomatoes
- 16 large dark olives
- 1 small goat cheese
- basil (for garnish)
Instructions
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1.
Wash the potatoes and cook them in salted water for 20-25 minutes until just tender, then drain, rinse, peel, and slice into about ½ cm thick rounds.
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2.
Mix vinegar with salt, pepper, basil, parsley, and thyme, then whisk in the oil to create a vinaigrette.
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3.
Drain the artichoke hearts and quarter them lengthwise. Wash the tomatoes and halve or slice them.
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4.
Arrange the artichoke quarters, tomato halves, and potato slices on a platter. Drizzle with the vinaigrette. Warm a skillet slightly.
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5.
Pit the olives and fill each with a bit of goat cheese, then place them in the skillet and cover for about 3 minutes to warm the cheese without melting it.
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6.
Garnish the artichoke salad with olives and basil.
