Recipe by LOSGARCIAS
"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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fresh asparagus, trimmed
2 (14 ounce) cans
artichoke hearts, drained and quartered
fresh lemon juice
salt and ground black pepper to taste
cayenne pepper, or to taste
minced fresh chives
This is a great recipe! I prefer to roast the asparagus with a little olive oil and lemon pepper. Very tasty!
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.
Great recipe! Had with our ham for Easter Dinner. Easy to make an a great presentation!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Potato, Asparagus, and Artichoke Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 189
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