Yukon Gold Potato and Artichoke Salad

[Guest guest]

This is my favorite salad.

I grab artichokes when I find them at a good price.

 

 

 

Yukon Gold Potato and Artichoke Salad

 

8 medium Yukon Gold potatoes

 

1 lemon, halved

4 large artichokes

1 2/3 cups water

1/3 cup olive oil

1/3 cup dry white wine

6 whole black peppercorns

6 coriander seeds

2 fresh thyme sprigs or 1/2 teaspoon dried

1/2 red onion, very thinly sliced

3 green onions, thinly sliced diagonally

1 tomato, peeled, seeded, chopped

10 black brine-cured olives (such a Nicois or

Kalamata), pitted, chopped

6 fresh basil leaves, thinly sliced

 

Dressing:

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

3/4 cup olive oil

 

Cook potatoes in large pot of boiling salted water

until just tender, about 22 minutes. Drain well. Cool.

Cut into 1-inch pieces.

Halfway fill large bowl with cold water. Squeeze in

juice from half of lemon. Cut second lemon half in

half. Cut off stem from 1 artichoke and rub exposed

area with cut side of lemon piece. Starting from base

of artichoke, bend each leaf back and snap off where

leaf breaks naturally. Continue until light green

leaves are exposed. Cut off top 2 inches of artichoke

above heart. Using small sharp knife, cut off all dark

green areas. Cut artichoke heart into quarters. Rub

all cut surfaces with lemon piece. Cut out choke and

pink inner leaves from each section and discard. Place

artichoke heart sections in water with lemon juice.

Repeat with remaining artichokes.

Combine 1 2/3 cups water, olive oil, wine,

peppercorns, coriander and thyme in heavy large

saucepan and bring to boil. Drain artichokes. Add to

saucepan. Cook until tender, about 15 minutes. Drain.

Cool. Cut into slices. (Potatoes and artichokes can be

made 1 day ahead. Cover separately and refrigerate.)

Mix potatoes, artichoke slices, red onion, green

onions, tomato, olives and basil in large bowl.

Mix lemon juice and mustard in medium bowl. Gradually

whisk in olive oil. Mix into salad. Season to taste

with salt and pepper.

Serves 6.