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Artichoke Potato Salad
Source: dLife

Classic potato salad with a twist of artichokes.

Rating:
Prep Time: 50 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 168.9
Total Carbs 35.8 g
Dietary Fiber 6.6 g
Sugars 3.6 g
Total Fat 1.0 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 639.9 mg
Protein 5.9 g
Sodium 473.4 mg
Dietary Exchanges
, 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 each  fresh artichokes
0 3/4 lb  small potatoes
0 1/2 cup  frozen green peas
1 tbsp  mustard seed
0 1/4 each  light Italian salad dressing
1 tbsp  fresh dill weed
3 tbsp  fresh lemon juice
2 tbsp  dijon mustard
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  medium garlic cloves
Directions
  1. Slice off the bottom stems of artichokes along with the bottom few leaves. Cut off about 1/2 inch from the tops of the artichokes. Arrange artichokes, stem ends down in a large pot of Dutch oven filled 2/3 of the way with water. Boil on stove top. Lower heat, place lid on pot, and simmer 30 minutes or until artichokes are tender. Strain and run under cold water. Let cool.
  2. Take off the bottom leaves and tough outer leaves of artichokes, leaving only the tender hearts and bottoms. Slice artichokes in half lengthwise and take out the fuzzy parts with a spoon. Roughly chop remaining artichoke pieces.
  3. Cook potatoes in boiling water until tender, about 15 minutes. Strain and let cool. Slice potatoes into 1/4-inch thick pieces. Combine potatoes, peas, and chopped artichokes.
  4. Toast mustard seeds for about 1 minute in a small frying pan. Whisk together mustard seeds, dressing, dill, lemon juice, mustard, salt, pepper, and garlic. Toss dressing with artichoke mixture. Place in refrigerator, covered until chilled.

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