warm potato artichoke salad

I like September.  It is the month where two seasons collide in a very tasty way.  The days are still warm enough for your garden to produce tomatoes and basil in a huge way, but the nights are cool enough to run the oven.  Anyone else miss using the oven?  This salad included my first roasted vegetable of the season.  And I have a couple pounds of brussels sprouts in the refrigerator that will get their day soon.  Very soon.  This salad was really good warm, and pretty good once chilled, also!  So if it's still hot where you are, this will still hit the spot.  This recipe produces a huge amount, since I made it for a party.  Feel free to cut it in half or smaller if needed.

3 lbs waxy potatoes, cubed
1 large yellow or white onion, coarsely chopped
2 cups cherry tomatoes, halved
1 can quarted artichoke hearts
2 bunches fresh basil, thinly sliced
1/4 cup shredded parmesan
salt and pepper to taste
vinaigrette
1/4 cup white wine vinegar
1/2 lemon juiced
4 T olive oil
1 T honey
1 T brown mustard


Preheat your oven to 400 degrees.  Toss potatoes and onions in 2 T olive oil and seasoned with salt and pepper.  Spread on a greased pan, and roast in oven for half an hour, stirring occasionally.

While potatoes and onions are roasting, whisk together the vinaigrette ingredients.  Set aside.

When potatoes and onions are finished, combine with tomatoes and artichoke hearts in a large bowl, and pour the vinaigrette over.  Toss lightly, adding the basil and parmesan.

Enjoy those warm days and cool nights that are so great about September.  And make this salad.