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Roasted Artichoke and Potato Salad

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 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

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

Instructions

  • 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.

Notes

Substitutions:

  • 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.

Storage:

  • 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…).