Red Potato, Asparagus, and Artichoke Salad Recipe -
Red Potato, Asparagus, and Artichoke Salad Recipe
  • READY IN 2 hr

Red Potato, Asparagus, and Artichoke Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    2 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2010

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

Most Helpful Critical Review
Jul 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.


11 Ratings

Apr 14, 2009

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

Jun 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.

Apr 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.

Mar 28, 2011

Loved it! Would be wonderful at a summer B.B.Q. with a juicy burger or steak! Definetly let it chill!

Mar 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.

Jun 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.


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  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 84 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 11.5 g
  • 46%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 589 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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