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Pasta/Potato: The Hill Potato & Artichoke Salad

Source of Recipe

Mississippi Memories cookbook


List of Ingredients

3 tablespoons white wine vinegar
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2/3 cup olive oil
2 10 oz. pkg defrosted artichoke hearts
3 pounds small new potatoes, scrubbed
1/2 cup sour cream or plain lowfat yogurt
1/2 cup mayonnaise
4 scallions, fine chopped
1/2 cup chopped fresh basil, tarragon, dill or -- parsley, mint)


Recipe

In medium bowl, whisk together the vinegar, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper. gradually whisk in the oil. Add the artichoke hearts and toss well. Cover and refrigerate, stirring occasionally, for at least 4 hours or overnight. In a large pot of lightly salted boiling water, cook the potatoes over high heat until tender, about 20 minutes. Drain them well and rinse under cold water until cool enough to handle. Peel the potatoes, if desired, and slice them thickly into a large bowl.

In a medium bowl, fold together the sour cream, mayonnaise, scallion and herbs. Pour over the potatoes. Add the artichoke hearts with their marinade, the remaining 1/4 tsp. salt and 1/8 tsp pepper; toss well. Cover with plastic wrap and chill for at least 2 hours. When ready to serve, reseason with more salt and pepper to taste. Serve salad chilled. Serves 8-12.