Montenegrin Artichoke and Potato Salad
Dive into the heart of Montenegro with this refreshing and hearty artichoke and potato salad, combining earthy potatoes with tangy artichokes in a vibrant Mediterranean fusion.
Equipment
- Large pot
- Mixing bowl
- Small whisking bowl
- Cutting board
- Chef's knife
- Colander
Ingredients
- 4 medium potatoes about 1.5 lbs or 680 grams, peeled and cubed
- 1 can artichoke hearts 14 ounces or 400 grams, drained and quartered
- 1 small red onion about 4 ounces or 113 grams, thinly sliced
- 2 tbsp capers about 1 ounce or 28 grams
- 1/4 cup pitted Kalamata olives about 1.5 ounces or 42 grams, halved
- 1/4 cup extra-virgin olive oil 60 ml
- 1 lemon juice of, about 2 tablespoons or 30 ml
- 2 tbsp fresh parsley about 8 grams, finely chopped
- Salt and pepper to taste
- 1 tsp dried oregano about 1 gram
Instructions
- Start by placing the cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Once cooked, drain and let them cool slightly.
- In a large mixing bowl, combine the quartered artichoke hearts, sliced red onion, capers, and Kalamata olives.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, chopped parsley, salt, pepper, and dried oregano to create the dressing.
- Add the slightly cooled potatoes to the mixing bowl with the artichokes and other ingredients. Pour the dressing over the top and gently toss everything together, being careful not to break the potatoes.
- Taste and adjust the seasoning if necessary. Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.
- Serve the salad at room temperature or chilled, garnished with additional parsley if desired.
Notes
To enhance the flavors, you can roast the potatoes instead of boiling them for a more caramelized taste.
For a vegan option, ensure that the capers and Kalamata olives are not preserved in brine containing animal-derived ingredients.
This salad can be made in advance and stored in the refrigerator, making it perfect for meal prep or potlucks.
Artichoke hearts can also be fresh and steamed if preferred over canned.