Ingredients
1 pound fingerling potatoes (or baby red or Yukon gold)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/3 cup pesto (homemade or store-bought)
1 can (about 14 ounces) artichoke hearts, drained and roughly chopped
8 grape tomatoes, halved
1/3 cup fresh mozzarella pearls
a handful of fresh basil for garnish
Instructions
1-Boil the potatoes: Halve fingerling potatoes, boil in salted water until fork-tender (12-15 minutes), drain, and cool slightly while still warm.
2-Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, cumin, chili powder, and crushed red pepper; stir in pesto, then season with salt and pepper.
3-Toss everything together: Gently fold warm potatoes with dressing, artichoke hearts, grape tomatoes, and mozzarella pearls in a large bowl.
4-Let flavors meld: Allow the salad to rest for at least 15 minutes before serving.
5-Garnish and serve: Tear fresh basil over the top and serve warm, at room temperature, or chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Cook the potatoes with their skins on to prevent them from absorbing too much water and becoming mushy.
🥄 Toss with only half the dressing initially, then add the remaining dressing just before serving to keep the salad bright and not overdressed.
⏲️ Let the salad rest for at least 15 minutes after tossing so all the flavors have time to meld together beautifully.
- Prep Time: 15 minutes
- Resting Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 278
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg