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Red Potato, Asparagus, and Artichoke Salad

LOSGARCIAS

"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."
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Ingredients

2 h servings 553 cals
Original recipe yields 8 servings

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Directions

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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.

Nutrition Facts


Per Serving: 553 calories; 21 g fat; 84 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 541 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

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Most helpful positive review

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

Most helpful critical review

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...

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

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

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...

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 p...