Potato, smoked almond and artichoke salad

Potato, smoked almond and artichoke salad
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

This robust potato, smoked almond and artichoke salad is ideal for summer – and perfect for vegetarians.

Nutrition: per serving

Calories
535kcals
Fat
41.8g (4.3g saturated)
Protein
11.4g
Carbohydrates
29.7g (4.8g sugars)
Salt
0.2g
Calories
535kcals
Fat
41.8g (4.3g saturated)
Protein
11.4g
Carbohydrates
29.7g (4.8g sugars)
Salt
0.2g

Ingredients

  • 600g new potatoes, halved if large
  • 100ml extra-virgin olive oil
  • 2 tbsp sherry vinegar
  • Squeeze of lemon juice
  • 280g jar grilled artichokes in oil, drained and halved if large
  • 100g smoked almonds (from Sainsbury’s) or mixture of smoked almonds and cashews (from Waitrose)
  • 1 red onion, halved and finely sliced
  • Small handful chopped fresh dill
  • 4 tbsp cottage cheese

Method

  1. Cook the potatoes in a pan of boiling water for 15-20 minutes or until tender. Drain well and set aside to cool slightly.
  2. Meanwhile, mix the oil, vinegar and lemon juice in a large bowl. Season.
  3. To serve, toss the warm potatoes in the dressing. Add the artichokes, nuts, onion and dill. Toss together, then divide between serving plates. Top each with a spoonful of cottage cheese.

delicious. tips

  1. Spanish sherry vinegar isn’t as sweet as Italian balsamic vinegar but packs a heftier punch so don’t overdo it. Buy the best you can – an aged sherry vinegar will add real depth to dressings.

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