This artichoke potato salad with dill is fresh and filling. It’s a simple recipe and is largely hands-off, as the bulk of the time is spent roasting the potatoes. This salad makes for a very nice lunch or would pair nicely with roast chicken.
For me, this dish is winter (potatoes) meeting spring (artichokes, dill, carrots) – which is exactly what this crazy month is shaping up to be. It snowed 4 inches last night! We haven’t had real snow since December and now this?! The daffodils were already coming up, I had transitioned to my spring coat, and had moved on from the fleece lined tights. Thankfully, it looks like it will be in the 50s by the end of the week though.
I’ve already added the Tokyo and Kitakyushu weather conditions to my weather app, so I can figure out what to pack for my Japan trip next week. I’m also tracking the cherry blossoms at this very fun site. I think it’s very possible I will see the early blooms in Kitakyushu – so fingers crossed!
I hope you enjoy this delicious salad recipe! If you make it, send me a photo @shinyhappybright on Instagram or Facebook or use the hashtag #shinyhappybright
Have a great week!
This dish was inspired by an awesome Greek restaurant called Taxim, in Chicago's Wicker Park neighborhood. If you live in Chicago or are visiting, I would recommend it if you like small plates and young wine.