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    Warm Mediterranean Potato Salad

    Published: Apr 29, 2012 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This flavorful warm potato salad, enhanced with zucchini and artichoke hearts, can be made any time of year. Its seasonal personality enhanced by either rosemary (for cooler months) or basil (for warmer weather). Photos by Evan Atlas.

    Mediterranean potato salad1

    Warm Mediterranean Potato Salad

    This flavorful warm potato salad, enhanced with zucchini and artichoke hearts, can be made any time of year.
    0 from 0 votes
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    Course: Potato salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Author: Veg Kitchen

    Ingredients

    • 4 to 5 medium red-skinned potatoes
    • 1 medium or small zucchini
    • ½ cup sliced fennel or diced celery
    • 6- ounce jar marinated artichoke hearts
    • ¼ cup oil-packed sun-dried tomatoes cut into strips, with about 2 tablespoons of their oil (or 2 tablespoons extra-virgin olive oil if not using oil-packed)
    • Leaves from 1 to 2 sprigs fresh rosemary to taste, or sliced fresh basil leaves as desired
    • 2 tablespoons toasted pine nuts optional
    • 2 tablespoons vinegar apple cider, red wine, or white wine
    • 2 tablespoons lemon juice
    • Salt and freshly ground pepper to taste

    Instructions

    • Scrub the potatoes well and cook or microwave them in their skins until done but still firm.
    • Halve the zucchini lengthwise, then slice thinly. Combine in a serving container with the fennel or celery, artichoke hearts, and dried tomatoes.
    • When the potatoes are just cool enough to handle, but still nice and warm, cut them into large dice and stir into the serving container.
    • Add the fresh herbs (rosemary for a wintery flavor, basil for a more summery taste) and optional pine nuts.
    • Stir gently, then season with vinegar, lemon juice, salt, and pepper. Serve at once.
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    Nutriton Information: 
    Per serving: 205 calories; 8g fat; 190mg sodium; 31g carbs; 5g fiber; 4g protein

    Warm Mediterranean potato salad

    Warm Mediterranean potato salad recipe

    • See more of VegKitchen’s recipes for potato salads.
    Previous Post: « Curried Potato-Tomato Salad
    Next Post: Marinated Potato-Tofu Salad »

    Reader Interactions

    Comments

    1. Sue says

      June 10, 2017 at 3:36 pm

      Drain the artichokes or add the marinade?

    2. Nava says

      June 10, 2017 at 4:01 pm

      Great question! Add a little of the marinade. Some marinated artichokes are in a more oily base, and it would be fine to add as much of that as you'd like. With the more briny kind, add a little for flavor but not so much as. to make the salad watery.

    3. Sue says

      June 11, 2017 at 5:31 pm

      We tried this yesterday. It was cold, with leftover potatoes, but delicious. I'll try heating the leftovers a tad to see if we like that better. Dried Rosemary is not nearly as tasty as fresh, but we liked it. Next time I will add more sundried tomatoes and pine nuts.

      Question: Should the artichokes be drained or should the liquid be added to the salad? I did not add the liquid marinade and did not eel that we needed the additional moisture.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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