Whole-grain mustard, artichoke and warm potato salad

Whole-grain mustard, artichoke and warm potato salad

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  • 4
  • Easy
  • Dairy free Fat conscious Vegan recipe collection
  • 10 minutes
  • 15 minutes
  • Buitenverwachting Buiten Blanc 2008
  • Buy Ingredients Here


  • 6 potatoes
  • 3 T whole-grain mustard
  • 1 T extra virgin olive oil
  • 200 g marinated artichokes, drained
  • ½ a red onion, sliced
  • 170 g baby leaves, rinsed
  • Sea salt and freshly ground
  • Black pepper

Cooking Instructions

Cook the potatoes in a saucepan of rapidly boiling water until tender, then drain.

Slice into rounds.

Toss in the whole-grain mustard, lemon juice and olive oil until coated.

Cut the artichokes in half and scatter over the potatoes.

Top with the red onion slices and baby leaves.

Season to taste and serve.

Cook’s notes: This recipe is a great way to use up leftover roast potatoes. Add a handful of green olives for extra flavour.

Pickled artichokes are readily available, but you can also make your own following Abigail's recipe for Gruyere melted on rye topped with home-pickled artichokes.


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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