Ingredients for Artichoke Red Pepper Potato Salad
- 1 (14 ounce) can artichoke hearts, drained
- 1 red bell pepper, finely chopped
- 1 1/2 pounds Yukon Gold potatoes, or other waxy potato, cubed
- Not found in recipe
- 2 tablespoons fresh lemon juice
- salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
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How to Make Artichoke Red Pepper Potato Salad
- Wash and cube 1.5 lbs Yukon Gold potatoes into 1-inch cubes. Boil in salted water until fork-tender (about 15-20 minutes). Drain well and let cool slightly.
- While potatoes are cooking, finely chop 1 red bell pepper and 1 (14 ounce) can of artichoke hearts, drained.
- In a large bowl, combine the cooled potatoes, red pepper, and artichoke hearts.
- Add 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt and pepper to taste.
- Gently toss all ingredients until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
0g
Carbs
7g
