This is a riff on a classic Nicoise salad – but with good-quality marinated jarred artichokes in place of the tuna.
It’s the same chunky, mustard-spiked bowl of goodness, but with extra veg! You have to love that.
Brighten it up with a good handful of fresh parsley and even a squeeze of lemon over. A perfect make-ahead dish.
Potato, Olive and Artichoke Salad
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In a large pot, boil the potatoes until just tender. Throw in the beans 2-3 minutes before they're finished to soften just a little. Drain and cool.
Bring a small pot of water to boil. Lower in the eggs and hard boil for 8 minutes. Drain and cool. Peel and then cut into quarters lengthways.
In a large bowl, gently combine the potatoes, beans, artichokes and olives with the dressing. Stir through most of the parsley, leaving a little for the finish. Top with the quartered eggs.
In a small jar, shake the vinegar, oil, mustard, sugar, and salt and pepper to taste. Toss in the salad gently.