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Red Potato, Asparagus, and Artichoke Salad
June 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.