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I love a good potato salad, and I find roasting the potatoes a bit tastier, perhaps for those crunchy edges. My mom puts sweet pickles (cornichons) in her potato salad, and I thought I’d try a twist on that by adding marinated artichoke hearts. They add some vinegary tang which I like. Plus the spiciness of the arugula makes for a good combo. Happy outdoor summer dining!

This recipe was part of a fun summer BBQ menu that I put together for InStyle Magazine. Check out the whole menu HERE.

Photos and illustrations by Erin Gleeson for The Forest Feast