Warm Roasted Potato Salad with Sautéed Artichokes, Crispy White Beans, and Creamy Mustard Lemon Chive Dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Toss the baby potatoes with 30 ml (2 tbsp) olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread them cut side down on the baking sheet and roast for 25 to 30 minutes at 220 °C / 425 °F, until tender and golden.

3. 3

   In a separate bowl, toss the cooked white beans with 15 ml (1 tbsp) olive oil, the ground cumin, the remaining teaspoon of smoked paprika, the red pepper flakes if using, and a pinch of salt. Add them to one side of the same baking sheet during the last 15 minutes of the potatoes’ roasting time, at 220 °C / 425 °F, stirring once, until lightly crisp.

4. 4

   While the potatoes and beans roast, make the dressing. In a bowl, combine the plain Greek yogurt, Dijon mustard, lemon zest, 45 ml (3 tbsp) lemon juice, 1 grated garlic clove, half of the chives, 15 ml (1 tbsp) olive oil, 1/4 teaspoon salt, and a little black pepper. Stir until smooth and creamy.

5. 5

   Heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil. Add the chopped garlic clove and cook for 20 seconds. Add the artichoke hearts and sauté for 4 to 5 minutes until browned at the edges. Add the white wine vinegar and cook 30 seconds more. Season with a pinch of salt and pepper.

6. 6

   Arrange the mixed greens on a large platter. Top with the hot roasted potatoes, sautéed artichokes, and crispy white beans.

7. 7

   Serve the salad warm with spoonfuls of the creamy mustard lemon chive dressing over the top. Finish with the remaining chives and a little more black pepper. Toss lightly just before serving.