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 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.
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.
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.
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 that amount of food.
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.
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.
