Chile Artichoke Heart, Potato & Pine Nut Salad Recipe

Chile Artichoke Heart, Potato & Pine Nut Salad

from Nirmala's Edible Diary: A Hungry Traveler's Cookbook by Nirmala Narine

Ingredients:

1 lb red-skinned potatoes, unpeeled, scrubbed and cut into 1-inch pieces
Sea salt
1/4 cup extra-virgin olive oil
1 Tbsp Dijon mustard
1 small red jalapeno, seeded and finely chopped
1/8 tsp cayenne pepper
1 Tbsp white wine vinegar
3 Tbsp chopped fresh mint
One 14-oz can artichoke hearts, drained and halved
Freshly ground black pepper
1/4 cup pine nuts

Serves 2

This and many other wonderful recipes may be found in Nirmala's Edible Diary: A Hungry Traveler's Cookbook
by Nirmala Narine from Chronicle Books

This is a rather unusual salad, and I like it. I had something similar on Margarita Island. That salad came with molasses; I thought it really brought out the flavor of the pumpkin, which is not very sweet. The pumpkin seeds give this healthful, protein-rich salad a nice crunch.

Place the potatoes in a medium saucepan. Add a pinch of salt and cover with cold water by 1 inch. Bring to a boil over medium heat and cook until tender, about 30 minutes. Test for doneness by inserting a skewer into-it should go in easily. Drain and set aside.

In a medium bowl, whisk together the olive oil, mustard, jalapeno, cayenne, vinegar, and mint. Add the artichokes and cooked potatoes and lightly toss. Season with salt and pepper.

Divide the salad between 2 salad plates, and sprinkle with the pine nuts, and serve.