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Potato and artichoke salad

This warm potato and artichoke salad is a delicious way to use up leftover boiled potatoes. Baby potatoes are tossed with sautéed courgette, peppers, spring onions and jarred artichoke hearts, then flavoured with garlic and mixed herbs. Crumbled Gorgonzola, feta or goat’scheese adds a creamy, savoury finish, although you can easily leave it out fora vegan version or use a plant-based alternative. Serve it as a light vegetarian lunch or as a warm side dish with steak, pork chops, grilled chicken or roast lamb. It’s also a flexible recipe:jarred roasted peppers work just as well as fresh ones.
Print Recipe
Servings: 2
Course: Salad
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 large cup cooked baby potatoes
  • ½ courgette
  • ½ red or yellow pepper
  • 4 spring onions
  • 1 garlic clove
  • A handful of sliced artichoke hearts from a jar drained
  • 1 tsp dried mixed herbs or to taste
  • 1 tbsp Olive oil for cooking
  • Salt and freshly ground black pepper
  • 1/2 lemon juiced
  • Gorgonzola, feta or goat’scheese  to serve(optional)

Method
 

  1. Cut the cooked potatoes into bite-sized pieces and place them in a bowl.
  2. Dice the courgette, slice the spring onions and cut the fresh pepper into small pieces. If using jarred roasted pepper, drain and slice it instead.
  3. Heat a little olive oil in a frying pan. Add the fresh pepper and courgette and sauté for about 5 minutes, until slightly softened.
  4. Stir in the mixed herbs, artichoke hearts, spring onions and garlic. If using jarred roasted pepper, add it at this stage instead.
  5. Cook for another minute, then add the potatoes, lemon juice and toss gently until warmed through. Season with salt and freshly ground black pepper.
  6. Transfer to a serving bowl and crumble your choice of cheese over the top, if using. Serve warm.