Cardoon-Potato Salad

Name: Cardoon-Potato Salad
Yield: 4-6 servings
Ingredients: 1½ pounds even-sized all-purpose potatoes, peeled; 3 tablespoons beef broth; About 2¼ pounds cardoons, cooked by Basic Preparation 2 and cut in smallish pieces (you should have 4 cups); 2 tablespoons lemon juice; About ⅓ cup olive oil; Salt, if desired; 2 tablespoons minced parsley

Preparation info

4-6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The subtly artichoke-like, bitter flavor of cardoons is pleasantly softened by the sweet starchiness of potatoes. It is best to have just prepared and drained the cardoons before beginning the recipe.

Ingredients

1½ pounds even-sized all-purpose potatoes, peeled
3 tablespoons beef broth
About

Method

Boil potatoes in salted water until just tender—about 20 minutes; do not overcook.
Drain potatoes and let stand 5-10 minutes to firm up. Slice in half lengthwise, then across into ½-inch-thick slices. Mix with broth; let stand until cool.
Combine cardoons, lemon juice, 3 tablespoons olive oil, and optional salt in a serving dish. Add potatoes and minc