When I was growing up, my
Grandmother called small, new, red potatoes, “Irish Potatoes”. I learned about
the great potato famine in Ireland in elementary school. I loved Irish stew, a meaty bowl filled with carrots and potatoes. Like me, I bet you think of
Ireland when I say “potato”. I didn’t learn that the Inca Indians in Peru
discovered the world’s fourth largest food crop until recently when I was researching foods to pair
with the appealing wines of South America. Now, I know that the Spanish conquistadors brought them back to Europe in the
mid 1500s and they arrived in North America by the early 1600s. As over 1000
different varieties are grown today, we can celebrate the spirit of St Patrick’s Day with
recipes from all over the world. This colorful, bright salad is a tantalizing mix of some of my
favorite flavors and foods; red peppers, smoked paprika and artichokes.

Did you know that artichokes are actually the “heart”
of a thistle? These delicious veggies are cultivated in the countries around
the Mediterranean, but most of our U.S. artichokes come from California.
Castroville California calls itself the “Artichoke Center of the World” If you
have ever visited this fun city, you would agree! I love whole artichokes, but now
that we can easily found frozen artichoke hearts is awesome. Try tossing them
into salads or casseroles for flavor, and a serving of potent antioxidants.

This salad is fast, easy and tasty. The Smoked Paprika
Dressing is not only the perfect way to celebrate the wonderful flavors of the
veggies, but on its own is a wonderful way to marinate a portabella mushroom to
grill.

Smoky Potato and Artichoke Salad

1 ½  LBS Cooked
Red Potatoes in 1” Pieces

1 ½ LBs Cooked Sweet Potatoes in 1” Pieces (Yes, I
know that sweet potatoes are not in the exact family as potatoes – but that’s
another blog in itself.)

3 Cups Cooked, Frozen Artichoke Hearts

1 Cup Roasted Red Peppers, Cut in Strips

1 Recipe Smoked
Paprika Dressing*

½ Cup Chopped Cilantro for Garnish

Toss the potatoes, artichokes and red peppers together
in a large bowl. Drizzle with the smoked paprika dressing and garnish with
chopped cilantro.

*Smoked Paprika Dressing

2 Garlic Cloves

1/4 Cup Light Olive Oil Mayonnaise

2 TB Dijon Mustard

2 TB  Red Wine Vinegar

2 TB Lemon Juice

¼ Cup Extra Virgin Olive Oil

2 TB Smoked Paprika

1 Tsp Turmeric

Sea Salt and Freshly Cracked Black Pepper to
Taste

Place
all ingredients in the food processor and puree.