I used fancy-pants multi coloured mini potatoes, but feel free to literally use whatever you can find. The small ones are great to work with for potato salads, but this recipe would work equally well with some basic white potatoes that you’ve diced up to bite size.
You can also feel free to play with the herb combinations based on your families likes and dislikes or what you’ve got on hand. Basil would do quite nicely when it’s in season in place of the mint, oregano would bring a more Mediterranean flavour to the dish, and tarragon would add a nice licorice bite. Let me know what flavour combinations you dream up here by posting in the comment section below! Enjoy!
Warm Potato & Artichoke Herb Salad
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.