Artichoke Potato Salad

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 1/2 pounds small new potatoes

unpeeled and scrubbed

1 small sweet onion (like Vidalia)

finely minced

1 12-ounce jar or can quartered artichoke hearts

drained

1/3 to 1/2 cup mayonnaise

2 to 3 tablespoons sherry vinegar (or wine vinegar of choice)

divided

1 tablespoon Dijon mustard

Extra virgin olive oil

if needed

1 to 2 teaspoons dried dill or 1 to 2 tablespoons fresh dill

chopped

2 hard boiled eggs

roughly chopped

Zest of 1 to 2 lemons

1 to 1 1/2 cups chopped stuffed green olives or drained muffuletta olive salad (like Davinia brand) —OR— chopped dill pickles

Black pepper

to taste

Directions

Cook potatoes in salty water for about 20 minutes until just tender. Drain and chill.

While potatoes are cooling, finely mince onion and place in bottom of bowl large enough to hold all ingredients easily.

Add 1 tablespoons sherry vinegar and stir to coat. Set aside.

Drain artichoke hearts, gently squeeze to remove excess liquid and place on top of minced onion.

In a small bowl, mix mayonnaise, the remaining tablespoon of sherry vinegar, Dijon mustard, dill, and black pepper. Add a swirl of olive oil for flavor or to thin mixture a bit if desired. Set aside.

Add chopped eggs to mixing bowl then add lemon zest.

Once potatoes are chilled, cut into small bite sized pieces and add to mixing bowl.

Add either 1 cup of chopped, stuffed olives or (my preference) drained muffuletta mix OR a 1/2 cup or more of finely chopped dill pickles to bowl. (I drain and use the entire 13 oz jar when using muffuletta olive salad. See Cook’s Notes for more.)

Add mayonnaise mixture and gently fold in until all is coated well.

Taste and add additional olives, olive salad, or pickles.

Sometimes I stir in a squeeze of fresh lemon juice if I feel there is enough vinegar, but would like more zing.

Cover and chill several hours before making additional adjustments to seasonings.