4 cups cooked, finely diced potatoes
14 oz (canned) artichoke hearts in brine, drained and quartered
1 large shallot, minced
1 stalk celery, finely diced
1/3 cup mayonnaise
2 tablespoon Dijon
1 tablespoon sherry vinegar
1 teaspoon chervil
1/4 teaspoon smoked paprika
1/8 teaspoon celery seed
In a small bowl, whisk together the dressing ingredients. In a large bowl, toss together the potatoes, artichoke hearts, shallot and celery. Drizzle with dressing. Stir to evenly coat the potato mixture in dressing.
Spring comes and brings with it an excuse to make potato salad. It has been unexpectedly warm lately and warm weather makes me think picnic which logically leads me to potato salad. I like to make my potato salads with more than just potato but a trip to the market yielded little. Instead I used some very tasty brined (not marinated!) artichoke hearts and the result was my husband’s new favor potato salad. Easy to make but full of flavor.