Artichoke Potato Salad
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Print Recipe
Print Recipe |
A creamy, bright potato salad made with fresh herbs and artichoke hearts.
| Servings |
| 5 |
| Servings |
| 5 |
Ingredients
- 2 1/2 cups fingerling potatoes whole
- 1/2 cup marinated artichoke hearts strained, quartered
- 1/2 tsp garlic powder
- 1 1/2 Tbsp whole grain mustard
- 1/2 cup Chobani® plain whole milk Greek yogurt
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp parsley chopped
- 1/4 cup mint chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- Bring potatoes to a boil in a large pot of salted water and cook until tender. Cool fingerlings in ice bath or under cold running water.
- Once completely cool, cut or break up fingerlings into 1” sized discs and add to artichokes in a large bowl.
- Combine remaining ingredients together, add to potato and artichoke mixture, and toss until well combined. Serve cold.
Recipe Notes
Recipe courtesy of our partners at Chobani®.
Nutrition Facts
| Calories | 110kcal |
| Total FatSaturated FatTrans Fat | 3.5g1g0g |
| Cholesterol | 5mg |
| Sodium | 400mg |
| Total CarbDietary FiberSugars | 15g3g2g |
| Protein | 4g |
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Recipe Notes Recipe courtesy of our partners at Chobani®. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.