1833 3 A1

Prep Time: 30 minutes

Cook Time: 20 minutes

Yields: Serves 4

Description Edit

This robust potato, smoked almond and artichoke salad recipe is ideal for a summer barbecue - and perfect for vegetarians.

Ingredients Edit

  • 600g new potatoes, halved if large
  • 100ml extra-virgin olive oil
  • 2 tbsp sherry vinegar
  • Squeeze of lemon juice
  • 280g jar grilled artichokes in oil, drained and halved if large
  • 100g smoked almonds (from Sainsbury's) or mixture of smoked almonds and cashews (from Waitrose)
  • 1 red onion, halved and finely sliced
  • Small handful chopped fresh dill
  • 4 tbsp cottage cheese

Directions Edit

1. Cook the potatoes in a pan of boiling water for 15-20 minutes or until tender. Drain well and set aside to cool slightly.


Spanish sherry vinegar isn't as sweet as Italian balsamic vinegar but packs a heftier punch so don't overdo it. Buy the best you can – an aged sherry vinegar will add real depth to dressings.

2. Meanwhile, mix the oil, vinegar and lemon juice in a large bowl. Season.

3. To serve, toss the warm potatoes in the dressing. Add the artichokes, nuts, onion and dill. Toss together, then divide between serving plates. Top each with a spoonful of cottage cheese.

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