All Tossed Up Red Potato and Artichoke Salad

Merry Graham


I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the vinaigrette lemon and lime juice for a different recipe. My vinaigrette already had lots of vinegar in it! And so, I quickly grabbed a jar of artichoke marinate I had saved after using all of the artichokes in a tapenade. I doctored up the marinade and walaaa a lovely red potato salad evolved! I love dishes that are vibrant in color, so I added the green beans and tomatoes. My 30 pounds of red potatoes quickly vanished as guests raved about the salad. Many commented on how fresh the salad tasted.

Lessons learned: #1 Don't ever TOSS marinades until all the cooking is over. #2 Don't cook when you are exhausted! #3. When a mistake is made just TOSS together whatever great ingredients you have at hand and your new dish just might be better than the dish you had planned.

When I arrived back home, I pondered how well received the artichoke scented red potato, tomato, green bean salad was and decided to TOSS it together, in a smaller portion! I intentionally added artichoke marinade and also tossed in artichoke hearts. How rewarding to hear my husband say, "This is the best potato salad I've ever had. It is so fresh. So much better than that creamy stuff!".

★★★★★ 2 votes
12 cups
10 Min
15 Min


1 Tbsp
salt for boiling water
3 lb
unpeeled whole baby red potatoes, 2-inches or under
2 c
petite green beans, cut in half, snip ends, blanched 3 minutes
1 c
chopped celery
2 c
cherry tomatoes
2 c
marinated artichoke hearts (in jar), if hearts don’t come quartered, cut in quarters
1 c
marinate juice from jar of marinated artichokes
1/4 c
extra virgin olive oil
1 Tbsp
lemon zest from one lemon
1 Tbsp
fresh lemon juice from one lemon
1/2 c
thinly sliced green onions
1 tsp
1/2 tsp
salt, additional salt to taste
1/4 c
packed fresh basil, chopped
1/4 c
chopped fresh parsley
1/2 c
real bacon bits
1/2 tsp
ground black pepper


1Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
2In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy