Artichoke Potato Salad with Dill

Name: Artichoke Potato Salad with Dill
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons olive oil, divided; 5 to 8 new baby potatoes, cut into 1-inch pieces; 3 small carrots, sliced into ¼-inch rounds; 1 (14.5-ounce) can artichoke hearts, cut in half; ¼ cup fresh dill, chopped; Juice of one Meyer lemon; 1 tablespoon whole grain mustard; Salt and pepper, to taste

By:

dani

Published:

October 4, 2025

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This Artichoke Potato Salad with Dill is a delightful dish that will quickly become a favorite in your kitchen. Picture this: tender baby potatoes, creamy and fluffy, combined with the tender heart of artichokes, adding a unique texture that’s so satisfying. The real star, though, is the fresh dill and zesty Meyer lemon dressing that tie everything together beautifully. Whether you are having a barbecue, a chill picnic, or simply need a light meal, this salad fits the bill. It’s that simple, yet it feels special—perfect for sharing or savoring on your own. Trust me, after one bite, you’ll be hooked on this Artichoke Potato Salad with Dill. Let’s gather our ingredients and get cooking!

Why This Recipe Works

This Artichoke Potato Salad with Dill brings a delightful combination of flavors and textures that are both satisfying and refreshing. The creaminess of the potatoes pairs beautifully with the tender artichoke hearts, while the fresh dill and Meyer lemon dressing adds a zesty brightness that elevates the dish. Each ingredient has a purpose, creating a balanced and wholesome salad that can be enjoyed year-round.

Why You’ll Love This Artichoke Potato Salad with Dill

This recipe is perfect for any occasion, whether you’re hosting a summer barbecue, preparing a side dish for a family gathering, or simply craving a light and healthy meal. It’s not only quick and easy to make but also versatile enough to accommodate any dietary preferences. Trust us; this Artichoke Potato Salad with Dill is about to become a new favorite!

Ingredients

3 tablespoons olive oil, divided
5 to 8 new baby potatoes, cut into 1-inch pieces
3 small carrots, sliced into ¼-inch rounds
1 (14.5-ounce) can artichoke hearts, cut in half
¼ cup fresh dill, chopped
Juice of one Meyer lemon
1 tablespoon whole grain mustard
Salt and pepper, to taste

Preparing the Artichoke Potato Salad with Dill

Preheat the Oven

To get started, preheat your oven to 400°F (200°C). This temperature is ideal for roasting the potatoes, ensuring they turn out perfectly tender and golden.

Roast the Potatoes

In a mixing bowl, combine the baby potatoes with 1 tablespoon of olive oil. Toss them gently to coat before spreading them flat on a baking sheet. Season with salt and pepper, giving it that essential flavor. Roast these beauties in the oven for 20 to 30 minutes. You want them tender, so test for doneness by piercing a potato with a fork—it should glide through effortlessly.

Sauté the Carrots and Artichokes

While the potatoes roast, take a small frying pan and heat 1 tablespoon of olive oil over medium-high heat. When it’s hot, toss in the sliced carrots and sauté them for about 5 minutes. Once they’re just starting to soften, introduce the artichoke hearts. Sauté together for another 2 minutes until warmed through. It’s the perfect time to enjoy those sizzling aromas filling your kitchen!

Make the Dressing

In a small bowl, whisk together the remaining tablespoon of olive oil, Meyer lemon juice, and whole grain mustard. Whisk until everything is well combined. The dressing adds that fresh zing, making the salad truly shine.

Assemble the Salad

Now for the fun part! In a large mixing bowl, combine the roasted potatoes, sautéed carrots, artichokes, and the freshly chopped dill. Drizzle your zesty dressing over the top. Gently toss everything to ensure the ingredients are evenly coated. Each bite should have a little bit of everything!

Serve the Salad

This Artichoke Potato Salad with Dill can be served warm or at room temperature. This flexibility makes it a great option for any meal, whether you’re enjoying it on its own or pairing it with another dish.

Serving Suggestions

Pair this refreshing Artichoke Potato Salad with Dill alongside grilled chicken, fish, or a hearty veggie burger for a balanced meal. It can also serve as a delightful picnic dish or a potluck contribution. With its vibrant flavors, it’s sure to impress everyone at the table!

Tips for Success

Ensure the potatoes are cut into uniform pieces for even cooking.
Adjust the amount of dill according to your taste preference—feel free to add more for an extra herbaceous kick!
Allow the salad to sit for a few minutes before serving to let the flavors meld together. This little step makes a big difference in taste.

Variations

Swap the baby potatoes for sweet potatoes for a slightly sweeter flavor.
Use canned artichokes in oil for a richer taste, or choose fresh artichokes if you’re feeling adventurous.
Experiment with additional veggies like bell peppers or green beans for added crunch and color. This salad is all about creativity!

FAQs

Q1: Can I make this salad ahead of time?
A1: Yes! This salad can be made a day in advance. Store it in the fridge, and the flavors will deepen beautifully.

Q2: What can I substitute for fresh dill?
A2: If you don’t have dill, you can use parsley or tarragon for a different yet delightful flavor profile.

Q3: Is this recipe gluten-free?
A3: Absolutely! All the ingredients used in this salad are gluten-free, making it a safe option for everyone.

Q4: How long can I store leftovers?
A4: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy your salad for lunch or dinner!

Q5: Can I use frozen artichokes?
A5: Yes, just make sure to thaw and drain them before adding to the salad. It works just as well!

This Artichoke Potato Salad with Dill is a deliciously versatile dish that captures the essence of fresh ingredients and vibrant flavors. Perfectly suited for any occasion, it’s an ideal blend of health and taste. Embrace the delightful combination of textures and enjoy the zesty punch of the dressing, making it a staple in your recipe repertoire. Enjoy every bite!