Roasted Idaho®-grown Yukon Gold Potato and Artichoke Salad
Ingredients:
- 3 cups chopped Idaho®-grown Yukon Gold potatoes
- 1/2 of a 13.75-ounce can quartered artichoke hearts, coarsely chopped
- 1/2 cup finely chopped green bell pepper
- 1 1/2-2 tablespoons cider vinegar
- 1/4 cup extra virgin olive oil
- 2 medium garlic cloves, minced
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon salt or to taste
- 1/8-1/4 teaspoon dried pepper flakes
Directions:
- Boil the potatoes until tender; drain and let cool slightly
- Combine all ingredients in a medium bowl.
- Cook's Tip: This may be served immediately or covered and refrigerated up to 48 hours.
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Yield: 6 servings (about 3/4 cup per serving)
Calories: 170
Sodium: 260 mg
Fat: 9 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0
Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)
