Red Potato, Asparagus, and Artichoke Salad7 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 2 hr
“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.” - by LOSGARCIAS
Original recipe yields 8 servings
- 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
- 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.
- 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.
Amount Per Serving (8 total)
- 553 cal
- 21 g
- 84 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Great recipe! Had with our ham for Easter Dinner. Easy to make an a great presentation!..." See more"
"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 time I w..." See moreill probably add some grilled red peppers for some more color. - oh this recipe makes a lot! so I scaled it down to 1/3 and still had a big bowl."
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