Recipe
Salad
Gourmet Potato Salad with Artichokes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. small red potatoes | ||
| 1 (13.75 ounce) can quartered artichoke hearts, drained and chopped | ||
| ½ c. chopped celery | ||
| ⅓ c. Hy-Vee light salad dressing | ||
| 1 tsp. dried dill weed | ||
| 2 tbsp. plus 1 tsp stone-ground mustard | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Place potatoes in a medium saucepan, cover with water and bring to a boil. Simmer until fork-tender, about 15 minutes. Do not overcook.
- Drain potatoes and rinse with cold water. Cut potatoes into bite-size pieces. Combine potatoes, artichokes and celery in a large bowl.
- Combine salad dressing, dill and mustard in a small bowl. Pour dressing over potato mixture and toss to coat. Season with salt and pepper. Cover and chill.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 220mg
- Total Carbohydrates: 11g
- Protein: 2g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 0%