Several years ago, The Fresh Market (a grocery store where I l-o-v-e to shop) was celebrating their 25th anniversary. As part of their celebration, they were gathering customer recipes for a special cookbook. The payoff for having a recipe accepted wasn’t huge; you would receive a $25 gift card and a free cookbook. That, however, was not what I was after when I submitted some of my recipes.
I had not yet begun doing my “Dinner for Two” column for the Memphis newspaper, The Commercial Appeal, or this blog, but I knew I loved developing recipes. By submitting some of my original recipes, I only wanted to see if they were good enough for publication. They ended up accepting five (count ’em five!) of my recipes! Busted a few buttons on that accomplishment!
This Potato Artichoke Salad with Horseradish Dressing is one they accepted.
When it comes to potato salads, I’m a traditional mayo-based dressing kind of girl. I love the classic American-style potato salad with hard-cooked eggs and the top sprinkled with paprika. Just like my mother used to make!
This salad came about one day when I had a craving for classic potato salad but we didn’t have some of the ingredients on hand–like eggs. I pulled this together with what I had on hand at the time.
It’s now my “signature” potato salad that a friend proclaimed, “The Best Potato Salad Ever.” I hope you will agree.
When boiling potatoes for any dish, always start with cold water. A cold water start ensures the potatoes will cook evenly. Generously salt the water and cut the potatoes into uniform 2-inch chunks.
I like to use Russet potatoes, but if overcooked, they fall apart so be sure to keep an eye on them. Drain and then quickly (and carefully) spread them out on a baking sheet to cool. If left in the pot or in a colander, the potatoes at the bottom will continue to cook. Once they stop steaming, place into the refrigerator to finish cooling and firm back up. After they’re good and cold, cut into bite-sized pieces.
Have a wonderful Independence Day holiday! Happy Birthday, America!
1 (5-pound) bag Russet potatoes, peeled and cut into 2-inch chunks
2 cans (14-ounce) artichoke quarters, drained, patted dry and coarsely chopped -OR- 1 (12-ounce) bag frozen artichoke hearts, thawed and patted dry, coarsely chopped
3 stalks celery, chopped
1 large red bell pepper, chopped
1 small red onion, finely chopped
1 (16-ounce) jar mayonnaise
1/2 cup Dijon mustard
1/2 cup prepared horseradish
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
Place potatoes in a large pot of salted water to cover and bring to a boil. Lower heat to medium and cook potatoes until tender. Drain and spread out onto a baking sheet to cool. When the potatoes stop steaming, place in refrigerator to cool thoroughly.
Cut potatoes into bite-sized pieces. Add artichoke hearts, celery, red bell pepper and onion. Gently toss.
In a separate bowl, whisk together dressing ingredients. Pour dressing over vegetables and gently stir until combined.