Email Link
Language / Idioma
EnglishEspañol
Español: traducción automática de Google.
Include
Servings / yield
Measurements
Text size

Parmesan Potato Salad

Marinated artichokes make this potato salad feel sharper and fresher than the usual creamy bowl. A little ground hazelnut lends richness while the green beans keep their bite.

Creamy Parmesan potato salad with sliced red potatoes, green beans, and marinated artichoke hearts in a green serving bowl.
Recipe link
Prep time20 min
Cook time30 min
Total timeAbout 2 hours 20 minutes
Course
Side Dish, Salads
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
240

Ingredients

  • 5–6 cups red potatoes — about 2 pounds, scrubbed
  • Salt — for the cooking water
  • 9 oz frozen French-style green beans
  • 2 tablespoons hazelnuts — filberts, finely ground
  • 1 cup bottled creamy cucumber salad dressing
  • ⅓ cup parsley — chopped, plus more for serving if desired
  • ¼ cup Parmesan — freshly grated, plus more for serving if desired
  • 1 13¾-ounce jar marinated artichoke hearts — 13¾ oz, drained well and quartered

Instructions

  1. Cook the Potatoes: Place the scrubbed potatoes in a large pot and add enough cold water to cover them by about 1 inch. Season the water with salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 20–30 minutes, depending on their size. The potatoes are ready when a thin knife or fork slides into the center with little resistance but the potatoes still hold their shape. Drain thoroughly in a colander and cool completely, about 20–30 minutes. On a cutting board, cut medium potatoes into ½-inch-thick slices and halve very small potatoes.5-6 cups red potatoes, salt for the cooking water
  2. Cook the Green Beans: While the potatoes cool, place the frozen green beans in a medium saucepan with the amount of water directed on the package. Bring to a simmer over medium heat and cook for 4–6 minutes, or according to package directions, until heated through and tender but not mushy. Drain thoroughly in a colander and cool completely, about 10 minutes.9 oz green beans
  3. Prepare the Dressing: Place the hazelnuts in a mini food processor, spice grinder, or blender. Pulse briefly until finely ground but not pasty, about 15 seconds total. Transfer the ground hazelnuts to a small mixing bowl. Add the creamy cucumber dressing, parsley, and Parmesan cheese and stir for about 30 seconds, until evenly combined.2 tbsp hazelnuts, 1 cup cucumber dressing, ⅓ cup parsley, ¼ cup Parmesan
  4. Build the Salad: In a large salad bowl, combine the completely cooled sliced potatoes, cooled green beans, and well-drained artichoke hearts. Using a flexible spatula or large spoon, fold gently for about 1 minute, until the vegetables are evenly distributed without breaking the potatoes.5-6 cups potatoes, 9 oz green beans, 13¾ oz artichoke hearts
  5. Dress the Salad: Pour the prepared dressing mixture over the salad. Fold gently for about 1 minute, just until the potatoes, beans, and artichokes are evenly coated. Do not overmix.
  6. Chill: Cover the bowl tightly and refrigerate for at least 1 hour, until the salad is thoroughly cold.
  7. Serve: Stir the chilled salad gently once before serving. Finish with additional freshly grated Parmesan or chopped parsley if desired and serve cold.

Notes

  • Choose Waxy Potatoes: Red potatoes hold their shape better than starchy potatoes and do not need to be peeled.
  • Cool and Drain Well: The potatoes and green beans should be completely cool and free of excess water before the dressing is added. Warm or wet vegetables can thin the creamy dressing.
  • Drain the Artichokes Well: Allow the excess marinade to drain away so it does not overwhelm the cucumber dressing or make the salad watery.
  • Hazelnuts Add Depth: Finely ground hazelnuts contribute subtle richness without changing the salad’s chunky texture.
  • Keep the Dressing Consistent: Bottled creamy cucumber dressings can differ in thickness and seasoning. Use the same tested product whenever possible.
  • Make Ahead: The salad may be prepared up to 1 day in advance. Keep it covered and refrigerated, then stir gently before serving.
  • Storage: Keep the salad covered and refrigerated at 40°F or below and use within 3–4 days.
  • Serving Suggestions: Serve with Summer Lime Chicken Breasts, Busy Day Halibut, or Slow Cooker French Dip Sandwiches.

Nutrition (Approximate Per Serving)

Yield

About 8 cups — Serving size: About 1 cup

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
240
Carbohydrates
26.5 g
Protein
5 g
Fat
14 g
Saturated Fat
2.5 g
Cholesterol
10 mg
Sodium
640 mg
Fiber
4.5 g
Total Sugars
4 g

Equipment

  • Large pot (Large enough to hold 2 pounds of potatoes with water covering them by about 1 inch.)
  • Medium saucepan
  • Colander
  • Mini food processor, spice grinder, or blender
  • Small mixing bowl
  • Large salad bowl
  • Chef’s knife
  • Cutting board
  • Flexible spatula or large spoon (Use for gentle folding so the potato slices remain intact.)