I love summer side dishes. Not only at summer cookouts, but I also like making them just to I can throw together quick dinners when we are out and about during this awesome weather! A few weeks ago, I tried a new twist on potato salad. Spinach and artichoke potato salad. Not only is this potato salad filled with awesome flavor, but it got my kids to eat some extra spinach as well.
Do you like to put mayo in your potato salad? I like to put just a little, then supplement the rest of the creaminess with Greek Yogurt. It’s much healthier, but that little bit of mayo really cuts out the “yogurt taste” that some people don’t like so much.
I used a jar of marinated artichoke hearts for this salad. I would suggest finding a brand that you like. I prepared the potato salad “dressing” ahead of time and added the potatoes last.
Spinach and Artichoke Potato Salad
5 potatoes – I like using Yukon Gold
3 eggs – hard boiled and with the shell taken off and chopped
1/4 cup chopped onion
1/3 cup chopped spinach
1/2 cup chopped marinated artichoke hearts- or more
1/2 teaspoon of garlic salt
1/3 cup of Greek Yogurt
2 tablespoons of Mayo
3-4 tablespoons of shredded parmesan cheese
Method: Cut and peel potatoes. Boil in water until they become tender but still firm, about fifteen minutes. Set aside. In a bowl, mix all of the other ingredients. Add the potatos and mix well. cool in the fridge until it’s time to eat. garnish with parmesan cheese.
This was such a delight and a great way to switch up one of my favorite summer side dishes!