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Creamy, tangy, Artichoke Garlic Potato Salad made quickly and easily with just a few ingredients. This potato salad is flavorful but not overpowering!
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Artichoke Garlic Potato Salad

Creamy, tangy, Artichoke Garlic Potato Salad made quickly and easily with just a few ingredients. This potato salad is flavorful but not overpowering!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad/Side Dish
Servings: 8
Calories: 196kcal
Author: Bernadette Martin

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 196kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 1018mg | Potassium: 567mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 11.6mg | Calcium: 32mg | Iron: 0.9mg