Potato Salad With Artichokes and Toasted Mustard Se

Name: Potato Salad With Artichokes and Toasted Mustard Seed Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Red Bliss potatoes; 6 artichoke hearts; ½ cup peas, blanched fresh are best but frozen are okay; ¼ cup celery, diced; 1 tablespoon mustard seeds, toasted in a skillet 1 minute; ¼ cup light mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 tablespoon water; 1 garlic clove, finely minced; ½ tablespoon dill, freshly chopped; ½ tablespoon mint, freshly chopped; ¼ cup lemon juice

Servings: persons

1 lb Red Bliss potatoes
6 artichoke hearts
½ cup peas, blanched fresh are best but frozen are okay
¼ cup celery, diced
1 tablespoon mustard seeds, toasted in a skillet 1 minute
¼ cup light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon water
1 garlic clove, finely minced
½ tablespoon dill, freshly chopped
½ tablespoon mint, freshly chopped
¼ cup lemon juice

1
Wash the potatoes and place in a pot of salted water.
2
Bring to a boil and simmer until tender (15-20 minutes).
3
Drain and cool the potatoes.
4
Drain the artichoke hearts, quarter them and place them in a bowl.
5
Add the peas to the artichokes (you do not need to cook the frozen ones).
6
Next add the celery.
7
When Potatoes are cool, slice them and add them to the vegetables.
8
In a seperate bowl mix the rest of the ingredients-whisking well to combine.
9
Pour this dressing over the potato mixture, combine and chill until serving.
10
***I find that if my potato water is well-seasoned then I do not need additional salt (the mustard has some too).
11
If your personal preference is more salt with potatoes then, by all means, add about 1/2 tsp to the dressing.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb Red Bliss potatoes, 6 artichoke hearts, ½ cup peas, blanched fresh are best but frozen are okay, ¼ cup celery, diced, and more.

Yes, Potato Salad With Artichokes and Toasted Mustard Seed Dressing 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.

That's it — enjoy your meal!

Potato Salad With Artichokes and Toasted Mustard Seed Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions