January 13, 2015

Potato & Artichoke Salad

Recipe: Eric Vellend

The potatoes, artichokes and pesto can all be prepared a day in advance and chilled. Dress the salad up to two hours before brunch and serve at room temperature.



  • 2 cups flat-leaf parsley leaves, lightly packed
  • 1 tbsp capers, rinsed
  • 1 clove garlic, chopped
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to taste


  • 2 lb. red potatoes, cut into 2″ chunks
  • Salt and pepper, to taste
  • 1 lemon, halved crosswise
  • 2 lb. baby artichokes
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, thickly sliced
  • 1 bay leaf
  • 3 sprigs mint
  • 2/3 cup dry white wine
  • 3 tbsp white wine vinegar



Yield: Serves 6 to 8

  1. To make pesto, place parsley, capers and garlic in bowl of food processor. Pulse until finely chopped. With motor running, add oil in steady stream. Season with salt and pepper. Place in airtight container. Refrigerate up to 1 week.
  2. To make salad, place potatoes in medium pot. Cover with cold water. Bring to boil over high heat. Add salt. Reduce heat to maintain simmer. Cook until tender, 7 to 9 minutes. Drain. Spread out on baking tray to cool.
  3. Fill medium bowl half full with cold water. Squeeze in juice of half a lemon. Working one at a time, trim artichoke stems to 1/2″. Remove and discard leaves until you reach inner yellow leaves with green tips. Cut off top to remove green tips. With paring knife, trim any green parts from base and stems. Cut in half. Remove fuzzy chokes and purple inner leaves, if any. Rub halves with remaining lemon. Place in lemon water.
  4. In large saut. pan with lid, heat oil over medium heat. Add garlic. Cook, stirring, 2 minutes. Drain artichokes and add to pan along with bay leaf, mint, wine, salt and pepper. Cover and adjust heat to maintain simmer. Cook until tender and moisture has evaporated, 15 to 18 minutes. Transfer to second baking tray to cool. Discard garlic, herbs and any lemon seeds.
  5. Place pesto in large bowl. Whisk in vinegar. Add potatoes and artichokes. Season with salt and pepper. Mix. Transfer to serving bowl.

Ryan Szulc


House & Home May 2014