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Red Potato And Artichoke Salad Recipe
|Red potatoes||1 1⁄2 Pound, scrubbed and quartered|
|Frozen artichoke hearts||10 Ounce, thawed and coarsely chopped (1 Package)|
|Sweet red pepper||1 Medium, coarsely chopped|
|Chopped red onions||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Sliced pitted olives||2 Tablespoon, drained|
|Coarsely chopped fresh basil||1⁄4 Cup (4 tbs), loosely packed|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Apple juice||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Salt free garlic and herb seasoning||1⁄4 Teaspoon|
|Minced fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 926 Calories from Fat 179
% Daily Value*
Total Fat 21 g32.2%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 834.6 mg34.8%
Total Carbohydrates 168 g56.1%
Dietary Fiber 20.2 g81%
Sugars 23.4 g
Protein 26 g51%
Vitamin A 167.7% Vitamin C 593%
Calcium 23.5% Iron 60.3%
*Based on a 2000 Calorie diet
Bring to a boil, then reduce the heat.
Cover and simmer about 20 minutes or until the potatoes are tender.
Drain and let cool about 30 minutes.
In a large bowl, combine the potatoes, artichokes, peppers, onions, peas and olives.
For the dressing: In a small bowl, stir together the basil, water, vinegar, oil, apple juice, mustard and garlic-and-herb seasoning.
Pour the dressing over the potato mixture and toss until well coated.
Cover and refrigerate for at least 2 hours before serving.
If desired, sprinkle with the parsley