Marinated Potato-and-Artichoke Salad
Marinated Potato-and-Artichoke Salad recipe
Cooking Light, May 1999
This was pretty good. It wasn’t cold when we ate it. It was kind of room temperature. I’m sure it would be better cold. I’ll be having it for lunch tomorrow. It should be better cold. Not that it was bad at room temperature, but to me, salads should be cold with the exception of German potato salad. Maybe this is supposed to be kind of like that?
I always have a tendency to overcook the potatoes, which I kind of did this time, too. For a potato to hold up in a salad, they need to be just slightly tender. By the time they were slightly tender, it was time to put the green beans in and then the potatoes were just a little too tender. They didn’t quite mash when I was tossing the salad, but some of them did break apart.
I’m not sure if I’ll put this on the make again list. It all depends on what it tastes like tomorrow at lunch time. If it tastes really good, then I probably will. It was really easy to make and pretty tasty.
Measuring cups and spoons
Knife
Cutting board
Saucepan
Large bowl
