Artichoke-Potato Salad With Toasted Brown Mustard Seeds Recipe

Name: Artichoke-Potato Salad With Toasted Brown Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 artichokes (about 3/4 pound each); 3/4 pound small red potatoes; 1/2 cup frozen green peas, thawed; 1 tablespoon brown mustard seeds; 1/4 cup reduced-calorie salad dressing (such as Miracle Whip Light); 1 tablespoon chopped fresh or 1 teaspoon dried dill; 3 tablespoons fresh lemon juice; 2 tablespoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced

Servings: persons

3 artichokes (about 3/4 pound each)
3/4 pound small red potatoes
1/2 cup frozen green peas, thawed
1 tablespoon brown mustard seeds
1/4 cup reduced-calorie salad dressing (such as Miracle Whip Light)
1 tablespoon chopped fresh or 1 teaspoon dried dill
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

1
Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and rinse with cold water. Cool. Remove the bottom leaves and tough outer leaves, leaving tender hearts and bottoms; reserve leaves for another use. Cut artichokes in half lengthwise. Remove the fuzzy thistles from bottoms with a spoon. Coarsely chop artichoke hearts and bottoms. Place chopped artichokes in a large bowl.
2
While the artichokes are cooking, place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and rinse with cold water. Cool. Cut potatoes into 1/4-inch-thick slices. Add potatoes and peas to chopped artichoke in bowl.
3
Cook mustard seeds in a small skillet over medium heat for 1 minute or until toasted. Combine mustard seeds, dressing, and remaining ingredients in a small bowl, and stir well with a whisk. Pour over the artichoke mixture, and toss well. Cover and chill.
4
Note: Substitute 1 cup of chopped drained canned artichoke hearts or bottoms for the fresh artichokes, if desired. If you are unable to find brown mustard seeds, substitute whole-grain mustard for the Dijon.

138

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 artichokes (about 3/4 pound each), 3/4 pound small red potatoes, 1/2 cup frozen green peas, thawed, 1 tablespoon brown mustard seeds, and more.

Yes, Artichoke-Potato Salad With Toasted Brown Mustard Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke-Potato Salad With Toasted Brown Mustard Seeds

How did you like this recipe?

Frequently Asked Questions