Recipes

Ingredients

• 1 pound red potatoes, quartered
• 1 pound new potatoes, halved
• 2 teaspoons garlic, fresh minced
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon cracked black pepper
• 1 pound artichoke hearts, quartered
• 1/3 cup roasted red peppers, diced
• Fresh parsley, coarsely chopped
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 3 tablespoons olive oil
• 1 cup ham or salami, cubed (optional)

Preparation

1. Preheat your oven to 375°F.
2. In a large mixing bowl, toss the potatoes with olive oil, garlic, and rosemary.
3. Transfer to a baking sheet and roast for 30 minutes. Set aside.
4. Whisk together the mustard, oregano, and lemon juice. Slowly whisk in the oil until it is completely incorporated. Season with salt and pepper to taste.
5. In a large mixing bowl, combine the artichokes, roasted red peppers, roasted potatoes, and parsley with the dressing. Let sit 30 minutes at room temperature, stirring occasionally.
6. If using, add ham or salami.

Tips & Notes

Ingredient Note: Try roasting the artichoke hearts before adding to the salad.

Serving Tip: For a Mediterranean flavor, add chopped sundried tomatoes or Kalamata olives, or crumble feta cheese over the salad.