Grilled New Potato and Artichoke Salad

Healthycooking's picture

Dec. 29, 2011


Olive oil 1 Cup (16 tbs)
Red wine vinegar 4 1/2 Teaspoon
Fresh lemon juice 1 1/2 Teaspoon
Prepared mustard 1 Teaspoon
Fresh black pepper To Taste (a few grinds)
Fresh herbs 4 1/2 Teaspoon , chopped (chervil, tarragon, basil or oregano)
For new potato and artichoke salad
Red bell pepper 1
New potatoes 2 Pound (6 nos.)
Artichoke bottoms 4 Large
Kosher salt 1 Pinch (a good pinch, optional)
Shiitake mushrooms/Oyster mushrooms 8
Assorted greens 4 Cup (64 tbs) (red leaf lettuce, watercress and arugula)
Tomatoes 2 , seeded and diced



1. To prepare the dressing, first take a bowl, and in it, combined all the ingredeints and whisk together, later set aside at room temperature

2. To Prepare the salad, on a grill, place the pepper and roast it, and cook, rotate pepper on all sides, for 10 minutes, till the skin appears to be black, then put the pepper in a bowl and take plastic wrap and cover the bowl, let it cool for 15 minutes

3. Start peeling off the charred skin and discard the core, stem, and seeds, do this by using your hands. Later cut the roasted pepper into strips and set it aside

4. In a saucepan, pour water in start boiling it

5. In a pot, place the potatoes and cook for 20 minutes, till it turns tender, then drain the potatoes and cool it

6. Take the potatoes and artichoke bottoms and cut them in half, then take the mushrooms and trim them.

7. In a bowl, place the chopped potatoes, artichokes and trimmed mushrooms, spoon over 2 tablespoons of dressing and season to taste with salt and pepper

8. On a grill, place the potatoes, artichoke bottoms, and mushrooms, and grill them, till colored lightly,

9. In a bowl, put the grilled vegetables and add the pepper strips, and spoon 2 more tablespoons of dressing

10. In 4 serving plates, place the lettuces and spoon 1 tablespoon of dressing, and divide among 4 plates

11. Lay the lettuce, and over it, spoon the potato-artichoke salad top with chopped tomatoes, and serve


12. Can also be served with toasted garlic bread or soup


Note: For artichoke bottoms, cook the artichokes (steam, boil, microwave), and when cool, peel and discard the leaves, then remove the fuzzy choke, and the bottom is what remains

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6