Hot Potato Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 20%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 23.3g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 141mg
  • Calcium: 44mg


  • 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


  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.
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