Potato and Bean Salad with Artichoke Hearts

Satisfying enough to be a main dish, this potato and bean salad is welcome as a side dish in smaller portions or packed into a container as a portable lunch. Though the yum factor in this cool beans and potatoes recipe is provided by marinated artichoke hearts, you can substitute olives for those briny bursts of flavor.

Though potato salads are often favored in the summer, this flavorful and filling variation that includes red, kidney, or pink beans can be enjoyed any time of year. It’s also a good choice for potlucks and picnics.

What to serve with this potato and bean salad

• For a summer dinner with no additional recipes to follow, this pairs perfectly with fresh corn and a midsummer vegetable like green beans.
• This potato and bean salad is goes nicely grilled vegetables. See our Guide to Grilled Vegetables.
• If you’d like a little more to the meal, a simple tofu or tempeh dish is companionable, as well. Staying with the summery theme, consider Sautéed Tofu with Tomatoes and Basil or Skillet Tofu with Corn, Green Beans, and Tomatoes. Or, since this is an all-season potato salad, pair this with Sweet and Savory Tempeh Strips, any time of year.

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Yield: 4 to 6

Potato and Bean Salad with Artichoke Hearts

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This potato and red bean salad is satisfying enough to be a main dish, though it’s welcome as a side dish in smaller portions or packed into a container as a portable lunch. 

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 4 large or 6 medium golden or red-skinned potatoes
• 1 small zucchini, sliced (or 1/2 medium zucchini, halved lengthwise and thinly sliced)
• 6-ounce jar marinated quartered artichoke hearts, drained, liquid reserved
• 15-ounce can red, kidney, or pink beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• 2 scallions, thinly sliced
• 1/2 cup bottled or homemade vinaigrette (see link in Notes)
• 1 cup halved cherry or grape tomatoes
• Salt and freshly ground pepper to taste

Instructions

1. Scrub the potatoes well and microwave them in their skins until done but still firm. Plunge into a bowl of cold water.
2. Combine the zucchini in a serving bowl with the artichoke hearts, beans, parsley, and scallions.
3. When the potatoes are cool enough to handle, cut them into bite-sized chunks and add to the serving bowl. 
4. Add the vinaigrette, a little of the reserved liquid from the artichoke hearts, and tomatoes. Stir gently, season with salt and pepper, stir again, and serve.

Notes

Making your own vinaigrette is easy; see our recipe for Basic Vinaigrette.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 230mgCarbohydrates: 39gFiber: 7gSugar: 9gProtein: 9g

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

If you like this potato salad, you might also enjoy …

Really Simple Vegan Potato Salad

• See lots more easy vegan salads & sides
• More hearty vegan main dish salads.
• See lots more tasty vegan potato salad recipes.