Here is a recipe that Robin found and then we have altered it, somewhat. It is really a good variation on the standard potato salad. Give it a try. Cheers!

Artichoke and Potato Salad

Servings: 8

1 lbs New Red Potatoes
¾ c Artichoke hearts in oil and course chopped
¼ c Ham, diced
3 cloves Garlic, crushed
½ c Sunflower sprouts
¼ c Pine nuts, dry roasted
dash Cayenne pepper
1 T Tarragon leaves, crushed
3 T Stone Ground Mustard, Plochman’s
¼ c Oil from artichokes
¼ c White Wine vinegar
3 T Sun Dried Tomatoes in oil, diced

Cook the whole potatoes until just done, you don’t want them soft. Cool.

Place the ham, artichoke hearts, cayenne, pine nuts, sunflower sprouts and tarragon in a bowl. Gently mix. Quarter cut the potatoes and place in the bowl. Gently mix.

Place the artichoke oil, garlic from the potatoes, mustard, sun dried tomatoes and white wine vinegar in a bowl. Using a submersible blender, emulsify. Taste and add salt and pepper as needed.

Pour the dressing over the bowl of potatoes and toss gently.


That’s it! It is really that easy to do. I also would dice maybe 2 hard cooked eggs and put them in with this. Have fun.