Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C).
- Combine potatoes with 1 tablespoon olive oil; season with salt and pepper.
- Spread potatoes on a baking sheet and roast for 20 to 30 minutes until tender.
- Sauté carrots in 1 tablespoon olive oil for about 5 minutes, then add artichokes and sauté for 2 more minutes.
- Whisk together remaining olive oil, lemon juice, and mustard for dressing.
- In a large bowl, combine roasted potatoes, sautéed carrots, artichokes, and dill. Drizzle with dressing and toss to combine.
- Serve warm or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure potatoes are cut into uniform pieces for even cooking.
Adjust the amount of dill to taste; add more for an herbaceous kick.
Allow salad to sit briefly before serving to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 4
- Cholesterol: 0