All Tossed Up Red Potato And Artichoke Salad Recipes

Steps:

• 1. Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
• 2. In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.

Steps:

• In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
• Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
• Drain artichokes, reserving 2 tablespoons of the yummy marinade.
• Chop artichokes and add to potatoes and beans. Toss in the olives.
• Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
• Drizzle dressing over salad, tossing to coat. Cover and chill.
• Serving = 1 cup.

Steps:

• FOR SALAD:
• Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
• Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
• Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
• Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
• FOR DRESSING:
• Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.