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Harvest Potato Salad

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I always love this time of year from a culinary standpoint as the change in flavors compliment the change of season.  

This salad can be used as a side or main dish.  It’s best served at room temperature or slightly warm.


  1. 2 cups of firmly cooked and cubed new potatoes

  2. 1 cup of cooked and quartered artichoke hearts

  3. 1/4 cup mild green olives

  4. 6 fresh figs quartered

  5. 2 tablespoons of chopped chives

  6. 1 tablespoon of chopped rosemary

  7. 1 tablespoon chopped parsley


  1. 4 tablespoons of olive oil

  2. 3 tablespoons of balsamic vinegar

  3. 1/2 teaspoon of dijon mustard

  4. salt and pepper to taste


Whisk dressing ingredients together in a bowl.  Add figs, chives, rosemary and artichoke hearts and let sit for about 30 minutes.

Prepare and blend potatoes, olives, into a large mixing bowl.  Toss marinade mixture together with potato mixture.

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