Artichoke Tarragon Purple Potato Salad

Artichokes and colorful purple and red potatoes are roasted and tossed with an oil-free tarragon dressing in this healthy, gluten-free vegan recipe.  This is the perfect salad for spring, fancy enough for an Easter dinner or a casual picnic.

MEDIUM          Servings: 4       Ready In: 25 minutes

Artichoke Tarragon Purple Potato Salad - Healthy, Gluten-Free, Oil-Free, Nut-Free, Plant-Based Vegan

Artichoke Tarragon Purple Potato Salad - Healthy, Gluten-Free, Oil-Free, Nut-Free, Plant-Based Vegan

Ingredients

1.25 pounds potatoes
(any combination of purple, Yukon, red, or fingerling)
1 can artichoke quarters
 drained and rinsed
1/4 cup fresh Tarragon
chopped
2 Tbs Dijon mustard
2 Tbs tahini
1 lemon, zest and juice
3 scallions, thinly sliced
1/4 tsp salt
1/8 tsp black pepper


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Artichoke Tarragon Purple Potato Salad - Healthy, Gluten-Free, Oil-Free, Nut-Free, Plant-Based Vegan Recipe Pin

Procedure

Gather ingredients.  Preheat your oven and a baking sheet to 425 F.

Thoroughly clean potatoes and cut into 1/2-inch thick wedges
Carefully remove preheat pan from the oven and spread potatoes into a single layer. Bake at 425 F for 25-30 min, stirring every 10-12 minutes.
Drain and rinse artichokes.
Separate the greens and whites of the scallions. Thinly slice both.
Combine artichokes with white parts of the scallions.

After potatoes have started to turn golden, about 12 minutes, move to one side of the baking sheet and spread the artichokes and white scallions in a single layer on the other side. Continue roasting at 425 F for another 20 minutes or so, stirring every 10-12 minutes.
Then juice the lemon.  Chop the tarragon.
Add the tarragon, green scallions, Dijon, tahini, salt and pepper. Stir well to combine.
When potatoes and artichokes are golden brown on the edges, remove from the oven.  Toss potato artichoke mix with the dressing.
Enjoy warm or at room temperature.

Chef's Tips: Mix yellow, purple, and red potatoes for a colorful salad.  Roasting adds a deep, nutty flavor, but you can also make a quick version of this salad by boiling your potatoes or even cooking them in your microwave.


Step-by-Step Photos:

Nutrition Info

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Nutrition Facts
Serving size: 1/4 of a recipe (8.1 ounces).
Amount Per Serving
Calories 177.17
Calories From Fat (22%) 39.17
% Daily Value
Total Fat 4.74g 7%
Saturated Fat 0.66g 3%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 297.19mg 12%
Potassium 789.04mg 23%
Total Carbohydrates 32.57g 11%
Fiber 9.29g 37%
Sugar 2.17g
Protein 5.63g 11%
Calcium 39.78mg 4%
Copper 1.01mg 51%
Folate 0.94mcg <1%
Riboflavin 0.23mg 14%
Iodine 0.03mcg <1%
Iron 56.95mg 316%
Magnesium 178.18mg 45%
Manganese 0.34mg 17%
Niacin 0.22mg 1%
Phosphorus 20.4mg 2%
Selenium 0.42mcg <1%
Thiamin 0.02mg 1%
Vitamin A 68.78IU 1%
Vitamin B12 72.66mcg 1211%
Vitamin B6 2.44mg 122%
Vitamin B6 2.44mg 122%
Vitamin C 20.81mg 35%
Vitamin D 0IU 0%
Vitamin E 1.73mg 17%
Vitamin K 0.55mcg <1%
Zinc 55.52mg 370%

What gives purple potatoes their violet color? Did you know it's the same antioxidant superpower that's also in blueberries and pomegranate? Join Chef Katie Simmons at the farmer's market as she shares her secrets to healthy eating and delicious recipes. More at: www.plants-rule.com