Maggie Beer

Classic Potato & Grilled Artichoke Salad

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Step 1: Place the potatoes into a large pot of cold water, then place over a high heat. Bring to the boil and cook for 10 to 15 minutes or until cooked through. Remove from the heat, drain off the water and set aside to slightly cool.

Step 2: To make the Verjuice mayonnaise, place the egg yolks, Verjuice, lemon zest, mustard and 1¼ teaspoons salt in a food processor or blender and blitz on high for 2 minutes. With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.

Step 3: Store in an airtight container and refrigerate until required.

Step 4: Place a char grill pan over a high heat, once hot, place the artichoke cut side down and grill for 2 to 3 minutes on each side, then remove and set aside.

Step 5: Once the potatoes are cool enough to handle, cut in half then place into a large mixing bowl and add the mayonnaise, artichokes, parsley and chives, then season and gently toss together.

Step 6: To serve, place onto a serving platter and drizzle with Extra Virgin Olive Oil.

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