Red Potato, Asparagus, and Artichoke Salad

Rating: 4.25 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

Gallery

Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
8 servings
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
553 calories; protein 12.4g 25% DV; carbohydrates 84g 27% DV; fat 21g 32% DV; cholesterol 0mg; sodium 540.7mg 22% DV. Full Nutrition
Advertisement

Reviews (21)

Read More Reviews

Most helpful positive review

GRETCHEN WHITE
Rating: 4 stars
04/15/2009
Great recipe! Had with our ham for Easter Dinner. Easy to make an a great presentation! Read More
Helpful
(14)

Most helpful critical review

rarmstrong
Rating: 3 stars
07/24/2009
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 even add all of the dressing! I added some honey to try to tone it down but it didn't work so well. I gave it a three because I think with some tweaking it could be a good salad. Read More
Helpful
(7)
24 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
GRETCHEN WHITE
Rating: 4 stars
04/14/2009
Great recipe! Had with our ham for Easter Dinner. Easy to make an a great presentation! Read More
Helpful
(14)
Les Slater
Rating: 4 stars
03/22/2010
This is a great recipe! I prefer to roast the asparagus with a little olive oil and lemon pepper. Very tasty! Read More
Helpful
(12)
Darlean May
Rating: 5 stars
06/08/2010
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 will 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. Read More
Helpful
(11)
Advertisement
naples34102
Rating: 4 stars
04/24/2015
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 drizzled the dressing on to taste. Very much appreciated a "potato salad" that was a little more gourmet-ish than most. I served this along with broiled lobster tails and The Best Seafood Stuffed Mushrooms also from this site. Read More
Helpful
(8)
rarmstrong
Rating: 3 stars
07/24/2009
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 even add all of the dressing! I added some honey to try to tone it down but it didn't work so well. I gave it a three because I think with some tweaking it could be a good salad. Read More
Helpful
(7)
jennyshore64
Rating: 4 stars
03/28/2011
Loved it! Would be wonderful at a summer B.B.Q. with a juicy burger or steak! Definetly let it chill! Read More
Helpful
(4)
Advertisement
Valerie Riley
Rating: 4 stars
03/07/2013
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 that amount of food. Read More
Helpful
(3)
Cinda Gorman
Rating: 5 stars
03/09/2018
I was "using up" leftover asparagus and had artichoke hearts on hand. This was a great combination that I found using the "search ingredients" function. I didn't have red potatoes on hand so I parboiled and refrigerated some frozen "southern style" (chunky) hash browns. Half the recipe made three generous servings. I was glad to be the one to eat the leftovers on day two. Read More
Helpful
(1)
Lehua
Rating: 5 stars
06/19/2015
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 dressing over the meat. It was delicious! Also found it easier to pull potatos out after they were done and add the asparagus to the water to cook for 5 minutes. I cooled both the potatos and asapargus off in an ice bath before combining all ingredients. This salad is best served cold especially in the summer. Read More
Helpful
(1)
More Reviews
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 11/25/2020