This post is sponsored by The French Farm for #CookoutWeek. All opinions, as always, are my own. Creamy, tangy, Artichoke Garlic Potato Salad made quickly and easily with just a few ingredients. This potato salad is flavorful but not overpowering!
I was so excited to try this Artichoke Garlic Potato Salad that I forgot to get a picture of the La Favorita Artichoke and Garlic Cream I was sent by the French Farm to try. Here is a picture of the bottle right from the website:
Finely pureed artichokes and garlic in a creamy sauce, it was just perfect for this potato salad! Neither the artichokes or the garlic are overpowering once mixed with a little sour cream and lemon juice. I used red potatoes in this potato salad. I never peel red potatoes in potato salad or mashed potatoes, I love the color the skins give, plus the peels have lots of vitamins. I chop my potatoes before cooking, but that’s totally up to you.
Artichoke Garlic Potato Salad
Red potato salad made with sour cream is my absolute favorite potato salad. I don’t need all the extras like pickles or eggs in my potato salad. I keep it simple enough, and then add an extra touch like I did here to make it special. I did the same with this amazing Avocado Sriracha Egg Salad.
Read on after the recipe for Artichoke Garlic Potato Salad to see all the other great cookout recipes shared today.
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- 2 pounds red potatoes, scrubbed clean with a vegetable brush
- 1 tablespoon salt
- 1/2 cup finely chopped yellow or red onion
- 1/2 cup finely chopped celery
- 1/2 cup sour cream
- 4.59 ounces La Favorita Artichoke and Garlic Cream
- 1-2 tablespoons lemon juice (start with one, add more after tasting)
- 1/4 teaspoon paprika
- 1/4 teaspoon dried basil
- 1 pinch salt
- 1 pinch pepper
Cut the potatoes into bite size pieces. Place in a large pot and cover with water, adding the tablespoon of salt to the water. Bring to a boil, reduce the heat and simmer for about 10 minutes or until the potatoes are soft enough to pierce with a fork. Drain and rinse until cold water until cool.
Place the cooled potatoes in a mixing bowl, add the chopped onions and celery.
In a medium size bowl mix together the sour cream, La Favorita Artichoke and Garlic Cream, lemon juice, paprika, basil, salt, and pepper; mix well. Pour the mixture over the potato mixture; mix well. Cover and refrigerate until well chilled.