Red Potato, Asparagus, & Artichoke Salad

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"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. Oil will often settle to the bottom after chilled, you can either re-toss 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

45 m servings
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Directions

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  1. Combine mustard & lemon juice, whisk oil in gradually until smooth. Season with salt, pepper, and cayenne to taste.
  2. Next. Boil Red Potatoes until just tender, about 20-30min, drain and let cool before cutting into bite-size cubes.
  3. Then: Boil asparagus until just crisp & tender, about 5 min. Immediately plunge into cold water to stop cooking. Cut off top halves to use and cut them into 1" pieces, add to potatoes. Add drained artichokes, breaking them apart slightly as you put them in. Toss everything together, serve well chilled.

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