Roasted Idaho®-grown Yukon Gold Potato and Artichoke Salad

Ingredients:

  • 3 cups chopped Idaho®-grown Yukon Gold potatoes
  • 1/2 of a 13.75-ounce can quartered artichoke hearts, coarsely chopped
  • 1/2 cup finely chopped green bell pepper
  • 1 1/2-2 tablespoons cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt or to taste
  • 1/8-1/4 teaspoon dried pepper flakes

Directions:

  1. Boil the potatoes until tender; drain and let cool slightly
  2. Combine all ingredients in a medium bowl.
  3. Cook's Tip: This may be served immediately or covered and refrigerated up to 48 hours.
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Yield: 6 servings (about 3/4 cup per serving)
Calories: 170
Sodium: 260 mg
Fat: 9 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0

Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)

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