ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hot Potato Salad

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 4 cups (1/4-inch thick) slices small red potatoes (about 1 1/4 pounds)
  • 1/2 cup diced carrot
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1/2 cup diced red onion
  • 1/4 cup thinly sliced green onions
  • 1/4 cup champagne wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 127
  • caloriesfromfat 20 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 3.6 g
  • carbohydrate 23.3 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 141 mg
  • calcium 44 mg

How to Make It

  1. Steam potato slices, covered, for 10 minutes. Add carrot; cover and steam an additional 5 minutes. Set aside.

  2. Heat a small nonstick skillet over medium heat until hot; add artichokes and sauté 3 minutes. Combine potato slices, carrot, artichokes, and onions in a large bowl; toss gently. Combine vinegar and next 5 ingredients; stir well with a wire whisk. Pour over vegetables, tossing gently to coat. Serve salad warm.