Potato - Artichoke Salad with Horseradish Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/4 2 cans (14-ounce artichoke
  • 3 stalks Celery
  • 1/2 cup Parsley, fresh
  • 1 Red bell pepper, large
  • 1 Red onion, small
  • 1 (5-pound bag Russet potatoes

• Condiments

  • 1/2 cup Dijon mustard
  • 1 Dressing
  • 1/2 cup Horseradish, prepared
  • 1 (16-ounce jar Mayonnaise

• Baking & Spices

  • 1 Salt
  • 1 Salt and freshly ground black pepper

Found on fromachefskitchen.com

Description

Ingredients

• 1 (5-pound) bag Russet potatoes, peeled and cut into 2-inch chunks
• Salt
• 2 cans (14-ounce) artichoke quarters, drained, patted dry and coarsely chopped -OR- 1 (12-ounce) bag frozen artichoke hearts, thawed and patted dry, coarsely chopped
• 3 stalks celery, chopped
• 1 large red bell pepper, chopped
• 1 small red onion, finely chopped
• DRESSING
• 1 (16-ounce) jar mayonnaise
• 1/2 cup Dijon mustard
• 1/2 cup prepared horseradish
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Directions

• Place potatoes in a large pot of salted water to cover and bring to a boil. Lower heat to medium and cook potatoes until tender. Drain and spread out onto a baking sheet to cool. When the potatoes stop steaming, place in refrigerator to cool thoroughly.
• Cut potatoes into bite-sized pieces. Add artichoke hearts, celery, red bell pepper and onion. Gently toss.
• In a separate bowl, whisk together dressing ingredients. Pour dressing over vegetables and gently stir until combined.