Red Potato, Asparagus, and Artichoke Salad

Recipesfull introduces to you: Potato Salad Recipes. (Red Potato, Asparagus, and Artichoke Salad). 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.

Brief

Prep 25 mins

Cook: 35 mins

Additional: 1hr

Total: 2hrs

Servings: 8

Yield: 8 servings

Red Potato, Asparagus, and Artichoke Salad

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

salt and ground black pepper to taste

¼ teaspoon cayenne pepper

or to taste

5 tablespoons minced fresh chives

Potato and Bacon Salad

Salad

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

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.

Nutritional Information

Red Potato, Asparagus, and Artichoke Salad

Servings Per Recipe:8

Calories: 552.8

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 84g 27%

Dietary Fiber: 11.5g 46%

Sugars: 5.7g

Fat: 21g 32%

Saturated Fat: 3g 15%

Vitamin A Iu: 1861.3IU 37%

Niacin Equivalents: 9.1mg 70%

Vitamin B6: 1.2mg 72%

Vitamin C: 68.9mg 115%

Folate: 265.6mcg 66%

Calcium: 55mg 6%

Iron: 2.6mg 15%

Magnesium: 98.5mg 35%

Potassium: 1664mg 47%

Sodium: 540.7mg 22%

Thiamin: 0.6mg 56%

Calories From Fat: 188.6

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.