Meet our most favorite summer potato salad.
It’s not your typical spud salad, folks. When writing this recipe, I thought to myself how nice it would be to add extra textures and flavors aside from the typical celery/onion/bell pepper additions. It’s got green beans, artichokes & sunflower seeds plus a nice shot of vinegar to give ti some zing. And if that’s not all…
One of our most treasured Vie subscribers, Sarah Otto, is currently out of the country and craving this salad. She had trouble finding the recipe in our past meal plans (something we are working on making easier for all of you!) but I thought I might just share this one here so everyone can make use of in-season green beans and make it at home for dinner!
SIDE Warm Potato, Green Bean & Artichoke Salad
Yield 8-10 servings
This is absolutely one of my favorite dishes that we make at home and you have probably noticed that when red potatoes and/or green beans are on sale, this is my go-to! This can be served cold or warmed and it goes with just about everything!
1 bag petite red potatoes, cut into quarters
1 lb. fresh green beans, trimmed
½ each red onion, diced
2 Tbsp olive oil
2 Tbsp white vinegar
2 Tbsp sour cream or mayo
½ tsp. salt
½ tsp. pepper
½ tsp. garlic powder
1 can artichoke hearts, drained
1 cup sunflower seeds, toasted *garnish
- Wash potatoes and cut into quarters. In a large pot cover potatoes with water, add salt, and bring to a boil. Cook until potatoes are tender, about 30 minutes.
- While potatoes are cooking, trim green beans. During the last 5 minutes of the potatoes cooking, add green beans to the pot.
- Drain potatoes and green beans then put into a large bowl.
- Toss thoroughly with red onion, olive oil, vinegar, sour cream or mayo, salt, pepper and garlic powder, and artichokes.
- Salad can be served warm or cold.
- When ready to enjoy, taste and adjust seasonings (potatoes absorb a lot of flavor and sometimes this salad needs to be re-seasoned), sprinkle with sunflower seeds and serve.