Lamb, Artichoke and Roasted Potato Salad

LF Old-fashioned Potato Salad (Rev.) * Lowfat Potato Salad

Lamb, Artichoke and Roasted Potato Salad



Lamb, Artichoke and Roasted Potato Salad


The Potatoes

2 1/2 pounds small red popatoes -- quartered

1 tablespoon olive oil

3 teaspoons fresh rosemary -- chopped

1 teaspoon kosher salt -- plus more to taste

freshly ground pepper -- to taste


The Lamb

1 teaspoon olive oil

8 lamb loin chops -- boned and trimmed

2 1/2 tablespoons lemon vinaigrette -- see recipe

1/2 teaspoon kosher salt

freshly ground pepper -- to taste

1 teaspoon Italian parsley -- chopped


The artichokes

18 ounces frozen artichokes hearts -- cooked and cooled

4 large fresh artichoke hearts, raw -- very thinly sliced

10 ounces frozen baby lima beans -- cooked and cooled

2 cloves garlic -- peeled and minced

1/4 cup lemon vinaigrette -- see recipe

2 teaspoons italian parsley -- chopped

1 teaspoon kosher salt

freshly ground pepper -- to taste

12 cups salad greens

3 tablespoons lemon vinaigrette -- see recipe

1 1/2 cups imported black olives

1 1/2 cups Parmesan cheese -- shaved


1. Preheat the oven to 425 degrees. Place the potatoes in a roasting pan and toss with the olive oil and 2 teaspoons of rosemary. Roast until tender, stirring from time to time, about 30 minutes. Let cool. Place in a bowl and toss with the salt and pepper. Garnish with the remaining rosemary.

2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and sear on all sides until medium-rare, about 4 minutes. Remove from the skillet and cool. THinly slice the lamb and toss with the vinaigrette, salt and pepper. Place ona platter and garnish with parsley.

3. Place the cooked and raw artichokes, lima beans and garlic in a bowl and toss with the 1/4 cup vinaigrette. Toss in the parsley, salt and pepper.

4. Place the salad greens in a large bowl and toss with the 3 tablespoons vinaigrette. Place the olives and Parmesan in separate bowls. Pass the dishes separately, letting guests build their own salads.

NOTES : Assembly Required- this recipe for a summer party where guests assemble their own salad...Have platters of roast lamb with potatoes and marinated artichokes. Of course, plates of marinated mushrooms, roasted peppers, sliced tomatoes, cucumbers and cheese enable the guest to further customize the meal.

Serving Size : 6

Recipe By : NY Times 5/21/95 Molly o'Neill

LF Old-fashioned Potato Salad (Rev.)


8 cups unpeeled red-skinned potatos -- (3 pounds)

1 cup diced red onion

1 cup diced celery

1/4 cup cider vinegar

3 tablespoons sweet pickle relish or dill pickle relish

3 hard-cooked egg whites -- chopped

3/4 cup nonfat mayonnaise

1 tablespoon minced parsley

1 1/2 teaspoons salt

1/4 teaspoon pepper

In a covered steamer, steam the potatoes over boiling water, until tender when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut into 1/2 to 3/4 inch cubes. In a large bowl, stir together potatoes, celery, onion, vinegar, salt and pepper. Add relish, egg whites and mayonnaise and stir gently to combine. Taste and adjust with salt and/or pepper. Transfer to serving bowl and sprinkle with parsley.

Tip: Make this sald a day ahead and refrigerate it. Taste before serving, and adjust the salt, pepper, and/or vinegar.

Serving Size : 8

Recipe By : Dr. Dean Ornish, Preventative Medicine Research Institute

Lowfat Potato Salad


2 lbs of Red Bliss potatos, cut into 1 inch chunks (leave skin on)

2-3 TBS balsamic vinegar

1 TBS dijon mustard (or mustard of choice)

1 tsp olive oil (could be omitted)

fresh ground pepper


Boil potatos until fork tender, but not mushy. Drain, and add other ingredients and mix gently. You could probably experiment with the spices, and add dill, or basil for a change, or garlic. Serve warm or cold.


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