Roasted Artichoke and Potato Salad


This sheet pan-style salad is packed with spring flavors and colors. Artichokes and potatoes get roasted together on one sheet pan until the potatoes are golden and artichokes are slightly charred. Spicy greens get tossed with the warm veggies and a splash of vinegar until just wilted. Top it off with boiled eggs, radish, feta, and lots of herbs for a very springy, hearty salad. Serve it directly on the sheet pan to save on dishes or assemble it on a large platter for a more elegant spread. This could also pass as a colorful brunch salad!

Ingredient highlight

Artichokes! Are a great source of potassium, magnesium, iron, vitamin C, folic acid, and protein. They contain a specific type of fiber called inulin, which is a prebiotic that is important for maintaining a healthy gut.

Servings 4
Prep Time 15 minutes
Cook Time 35 minutes


  • 1.5 lbs yellow, red, and/or fingerling potatoes, cut into bite-sized pieces
  • 3 tbsp olive oil, divided
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 2 (14 oz) cans quartered artichoke hearts, drained
  • 4 cups arugula or mustard greens (optional)
  • 2 tbsp apple cider vinegar
  • 4 boiled eggs, quartered
  • 4-6 radishes, thinly sliced
  • Crumbled feta cheese
  • Chopped scallions, chives, parsley, and/or dill


  • Preheat the oven to 425F convection 450F regular bake. Line a baking sheet with parchment paper.
  • Add the potatoes, 2 tablespoons oil, 1 teaspoon salt, and pepper. Toss to coat, then spread out into an even layer, placing the potatoes cut-side-down. Bake for 15 minutes.
  • Pat the artichokes as dry as you can. Add them to a large bowl and use your hands to gently toss in the remaining 1 tablespoon oil and ½ teaspoon salt. Scatter them onto the baking sheet, nestling them among the potatoes, and bake for 20-25 more minutes or until potatoes are deeply golden on the bottoms and artichokes are browned/charred in spots.
  • Let the veggies cool down a bit, then add greens (if using) to the baking sheet along with the vinegar and toss to coat and mix it all together (the greens should soften a bit). Serve it warm on the baking sheet or transfer to a large platter. Top with eggs, radishes, cheese, and herbs. Drizzle all over with olive oil and sprinkle with salt and pepper.

Items you can prep ahead (optional)

  • Cut 1.5 lbs yellow, red, and/or fingerling potatoes into bite-sized pieces (store in cold water)
  • Boil 4 eggs
  • Thinly slice 4-6 radishes (store in cold water)
  • Chop herbs, for topping


  • To make vegan, skip the eggs and the cheese. Top with toasted chopped nuts.
  • The potatoes and artichokes can easily be substituted with other vegetables. Use cauliflower in place of potatoes for a less starchy option. Use asparagus in place of artichokes – just add them during the last 5 minutes of bake time since they cook quickly.


  • Store leftovers in an airtight container in the fridge for up to 6 days.

Leftovers + Repurposing:

  • Warm up leftover salad in the microwave until just warm. Top with herbs and a squeeze of lemon.
  • Serve this salad with a side of cooked protein (sausage, steak, chicken, etc…).

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in.