Potato, smoked almond and artichoke salad

Name: Potato, smoked almond and artichoke salad
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 31 Jul 07
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Ready in 30 minutes

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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.

Recipe from August 2007 Issue

Nutrition

Nutrition: per serving

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

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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