Potato, smoked almond and artichoke salad
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Easy
- August 2007
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Serves 4
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Ready in 30 minutes
For a filling summer side dish with a twist, give our potato smoked almond and artichoke salad a whirl. Perfect for barbecues and picnics.
Planning an outdoor do? Check out more than 100 summer salads and sides.
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Vegetarian recipes
Nutrition: per serving
- Calories
- 535kcals
- Fat
- 41.8g (4.3g saturated)
- Protein
- 11.4g
- Carbohydrates
- 29.7g (4.8g sugars)
- Salt
- 0.2g
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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
- Cook the potatoes in a pan of boiling water for 15-20 minutes or until tender. Drain well and set aside to cool slightly.
- Meanwhile, mix the oil, vinegar and lemon juice in a large bowl. Season.
- 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.
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delicious. tips
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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