Potato Salad with Artichoke Hearts

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Make your potato salad more interesting by adding Cara Mia Marinated Artichoke Hearts.
 
Ingredients
2 pounds potatoes, scrubbed and quartered
1 cup mayonnaise
2 teaspoons prepared mustard
2 tablespoons STAR Capers, drained
2 hard-boiled eggs, sliced
1 cup thinly sliced celery stalks
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts, drained
5 slices bacon, cooked crisp and crumbled

Directions
Place potatoes in cold water in a large pot of water. Bring the water to boil, then lower the heat to a simmer, cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes and place on a sheet pan to cool.

In small bowl, combine mayonnaise, mustard and capers; mix well and set aside. Combine potatoes, eggs, celery, artichoke hearts and bacon in medium mixing bowl. Add dressing and stir gently until well coated. Let stand in refrigerator for several hours. Serve cold.

Makes 7 cups

Servings

2 teaspoons STAR Originale Olive Oil

2 teaspoons cornstarch

1 pound frozen, uncooked, peeled and deveined extra large shrimp, thawed

2 tablespoons chopped fresh dill

1/4 teaspoon kosher salt

Black pepper, to taste

Dill sprigs; for garnish

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Directions

Cook linguine according to package directions. Reserving 3/4 cup liquid, drain artichoke hearts; set aside. Add water to reserved liquid to equal 1 cup and set aside.

In large skillet, sauté garlic in oil. Add cornstarch to reserved liquid and mix well. Add to skillet; heat to simmer, stirring constantly until thickened. Stir in shrimp and cook until pink and done. Add artichoke hearts and heat through. Season with fresh dill, salt and black pepper. Serve hot over drained linguine. Garnish with dill sprigs.

Serves 6

Artichoke to Zucchini Salad

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This salad has a wonderful mixture of ingredients and can be served as a side dish or a main entree.
 
Dressing:
1/3 cup cider vinegar
1/3 cup sugar
1 teaspoon fresh basil leaves, minced
1 tablespoon fresh oregano leaves, minced
3/4 teaspoon salt 1/4 teaspoon black pepper
1/3 cup STAR Extra Virgin Olive Oil

1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water, drained and halved
1 fresh zucchini, cut into chunks
1 package (8-ounce) mushrooms, cut in bite-size pieces
1 jar (2-ounce) pimentos, drained
Mixed greens, as needed

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Combine all ingredients for dressing, except olive oil, in large mixing bowl. Add oil in slow, steady stream, whisking constantly. Drain artichoke hearts and cut in half lengthwise. Add to bowl along with zucchini, mushrooms and pimentos; toss to cover with dressing. Set aside to chill for at least 4 hours, stirring occasionally. Serve on a bed of mixed greens on a platter or on individual serving plates.

Makes 1 cup dressing & 4 cups salad
Serves 4