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Red Potato, Asparagus, and Artichoke Salad

Red Potato, Asparagus, and Artichoke Salad

Name: Red Potato, Asparagus, and Artichoke Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 60 min
Yield: 8 servings
Ingredients: 18 small red potatoes; 3 pounds fresh asparagus, trimmed; 2 (14 ounce) cans artichoke hearts, drained and quartered; 3 tablespoons Dijon mustard; ¼ cup fresh lemon juice; ¾ cup olive oil; 1 pinch salt and ground black pepper to taste; ¼ teaspoon cayenne pepper, or to taste; 5 tablespoons minced fresh chives

Rating: 4.25 stars

24 Ratings
21 Reviews
4 Photos

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

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Recipe Summary

prep:

25 mins

cook:

35 mins

additional:

1 hr

total:

2 hrs

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

18 small red potatoes
3 pounds fresh asparagus, trimmed
2 (14 ounce) cans artichoke hearts, drained and quartered
3 tablespoons Dijon mustard
¼ cup fresh lemon juice
¾ cup olive oil
1 pinch salt and ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
5 tablespoons minced fresh chives

Directions

Step 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

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Step 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.
Step 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:

552.8 calories; 12.4 g protein; 84 g carbohydrates; 0 mg cholesterol; 540.7 mg sodium. Full Nutrition

Reviews (21)

Most helpful positive review

GRETCHEN WHITE

04/14/2009

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

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 Helpful Most Positive Least Positive Newest

GRETCHEN WHITE

04/14/2009

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

Helpful

(14)

GRETCHEN WHITE

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

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

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)

naples34102

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

07/24/2009

Helpful

(7)

jennyshore64

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)

Valerie Riley

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

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

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)

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Nutritional Information

Red Potato, Asparagus, and Artichoke Salad

Servings Per Recipe: 8
Calories: 552.8

% Daily Value *

protein: 25 %

carbohydrates: 27 %

exchange other carbs:

dietary fiber: 46 %

sugars:

fat: 32 %

saturated fat: 15 %

cholesterol:

vitamin a iu: 37 %

niacin equivalents: 70 %

vitamin b6: 72 %

vitamin c: 115 %

folate: 66 %

calcium: 6 %

iron: 15 %

magnesium: 35 %

potassium: 47 %

sodium: 22 %

thiamin: 56 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.