Red Potato, Asparagus, and Artichoke Salad

Red Potato, Asparagus, and Artichoke Salad


"Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor."


2 h servings 553 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 84g
  • 27%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
  2. Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
  3. Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
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  1. 11 Ratings


This is a great recipe! I prefer to roast the asparagus with a little olive oil and lemon pepper. Very tasty!

Great recipe! Had with our ham for Easter Dinner. Easy to make an a great presentation!

This was really amazing - I was a bit leary about the artichokes in the dish even though we love them but it was really great my family loved it, I thought the sauce was perfect! I think next ti...

Good enough as is, but I couldn't resist throwing in some capers and chopped fresh parsley. I did, however, lose the cayenne which in my mind would have been an unnecessary distraction. I driz...

I liked the combination of asparagus and red potatoes, but I thought the dressing did not suit well. The lemon was quite strong, but the oil flavor somehow came off strong as well - and I didn't...

Loved it! Would be wonderful at a summer B.B.Q. with a juicy burger or steak! Definetly let it chill!

Great concept and flavor, but next time I'll tweak the cooking methods and times. I had mushy potatoes. And I reduced the olive oil to 1/2 c, and it's still more dressing than I'd like for tha...

Made this as a side dish for slow cooked corned beef. The mustard flavor complimented the corned beef quite well. I added honey to the mustard recipe for a twist and even drizzled some of the dr...

This is really tasty. I didn't have dijon so I used regular yellow.