Artichoke Potato Salad

A Kendall Oberto Recipe

Artichoke Potato Salad

When I grew up in the northern suburbs of Chicago, attending outdoor concerts at the beautiful outdoor venue called Ravinia was a nearly weekly family outing. Ravinia boasts everything from the Chicago Symphony, popular music, dance, and kids programs. Visitors come from all around to enjoy the music and an elegant evening picnic on the lawn. I will never forget an amazing night spent there back in the early 90s while my husband and I were newly dating. We saw Natalie Cole and she performed a video duet of Unforgettable with her iconic dad, Nat King Cole. It was magical. So when I recently decided it was time to break out some of my old cookbooks, I grabbed a book called Noteworthy Two which was the second book compiled by The Women's Board of Ravinia as a fundraiser for musical scholarships. Here is a salad that is worthy of packing up for an outdoor picnic and saves the hassle of having to worry about overheated mayonnaise.


  • 1 1/2 pounds red potatoes, peeled (optional) and cut into bite size pieces
  • 14 ounces can of quartered artichokes hearts, drained, halved
  • 10 large sun dried tomatoes (in oil), drained and cut in strips
  • 12 large calamata olives, drained, pitted and sliced
  • 1/1/2 tbsp drained capers


  • 1 large garlic clove, minced
  • 3 tbsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1/2 cup olive oil


  • Steam potatoes until tender. Drain in colander, cover with a clean dish towel and let cool 15 minutes. In a large bowl combine potatoes, artichoke hearts, tomatoes, olives and capers.
    In a jar with tight fitting lid, combine dressing ingredients. Shake well. Pour 1/3 cup of dressing over salad and mix well. Season with salt and pepper to taste. Toss with additional dressing to moisten if necessary. Serve at room temperature.
    May be made a day ahead.
    Happy Eating!!

Dish Used for Potato Salad: Portmeirion Oval Dish


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