All Simple Vegetable Recipes

Potato And Artichoke Heart Salad



Serves 4

  • 1 lb (450 g) waxy-variety potatoes boiled in their skins

  • 4 tbs olive oil

  • 1 dsp lemon juice

  • parsley, finely chopped

  • 11 oz (310 g) tin artichoke bottoms

  • 2 oz (50 g) fresh walnuts, roughly chopped

  • salt, pepper

  1. Peel and slice the potatoes while still hot in thick slices into a salad bowl.

  2. Whisk the olive oil, lemon juice, salt, pepper and parsley thoroughly and pour over the potatoes.

  3. When the potatoes have cooled add the sliced artichoke bottoms and walnuts.

  4. Season, mix thoroughly and serve.

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