Creamy Potato Salad with Basil Artichokes

Creamy Potato Salad with Basil Artichokes

A creamy, garlicky, mayo-free dressing coats perfectly cooked new potatoes, loads of fresh basil and marinated artichoke hearts. Toss it all with some bright, peppery rocket (arugula), and we have your new favourite potato salad.

Serves 4


  • 900g (2 lb) mixed baby potatoes
  • 275g (9.7 oz) kosher salt (coarse)
  • 75g (2.6 oz) raw cashews, soaked in boiling water for 20 minutes
  • 80ml (2.7 fl oz) lemon juice
  • 60ml (2 fl oz) olive oil
  • 4 cloves garlic
  • 2 tbsp capers, drained
  • 2 tbsp dill pickle brine (the liquid in a jar of dill pickles)
  • 30g (1 oz) fresh basil leaves, roughly chopped
  • ½ shallot, diced small
  • 130g (4.5 oz) marinated artichoke heart quarters/halves
  • Salt and ground black pepper, to taste
  • 100g (3.5 oz) rocket leaves (arugula)


  1. Add the potatoes, around 1L (1.7 pints) of water and the salt to a pan. Bring to a boil over high heat, reduce heat to simmer the potatoes and cook for another 12-15 minutes or until fork tender.
  2. Drain the potatoes and rinse with cold water. Set aside while you prepare the dressing.
  3. Combine the soaked cashews, lemon juice, olive oil, dill pickle brine, capers, and garlic to a high-speed blender. Blend on high for a few minutes until the dressing is smooth, scraping down the sides as needed. Standard blenders may need a few minutes longer.
  4. Slice the potatoes in half. Place in a large bowl with the artichokes, diced shallots and basil. Toss with the dressing, season with salt and pepper as desired. Serve at room temperature or chill and serve cold. Just before serving, toss with the rocket.

Recipe by Brownyn Fraser, Crumbs & Caramel,,  @crumbs.and.caramel.