Best 14 Potato Salad With Artichokes And Asparagus Recipes

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Potato salad with artichokes and asparagus is a delightful and refreshing dish that combines the earthy flavors of potatoes with the bright and tangy notes of artichokes and asparagus. This salad is a perfect side dish for a summer barbecue or picnic, and it can also be enjoyed as a light lunch or dinner. There are many different ways to make potato salad with artichokes and asparagus, and each recipe has its own unique flavor. Some recipes call for boiling the potatoes and artichokes, while others use roasted or grilled vegetables. The asparagus can be cooked separately or added to the salad raw. The dressing for the salad can also be varied, with options ranging from a simple vinaigrette to a creamy mayonnaise-based dressing.

Here are our top 14 tried and tested recipes!

CREAMY ASPARAGUS POTATO SALAD



Creamy Asparagus Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.

POTATO SALAD WITH ARTICHOKES AND ASPARAGUS



POTATO SALAD WITH ARTICHOKES AND ASPARAGUS image

Categories     Salad     Potato     Side

Number Of Ingredients 12

8 ounces asparagus cut into pieces
2 lbs potatoes cut into chunks
2 strips bacon
2/3 cup chopped shallots
2 teaspoons finely chopped rosemary
5 tablespoons salad oil
1 1/2 teaspoons red wine vingegar
2 tablespoons yogurt
1 1/2 tablespoons coarse grain mustard
1 14 ounce can artichoke hearts drained
2 tablespoons capers
salt and pepper to taste

Steps:

  • Preparation 1. Bring a 4- to 6-quart pot of salted water to a boil over high heat. Add asparagus and cook until barely tender when pierced, 3 to 4 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water to cool. Pour off ice water and set asparagus aside. Add potatoes to boiling water and cook until tender when pierced, 8 to 10 minutes. Drain in a colander; set aside. 2. In a medium frying pan over medium heat, cook bacon until it is just beginning to brown, 3 to 4 minutes. Add shallots and rosemary and cook until shallots are translucent, about 4 minutes. 3. In a blender, combine olive oil, vinegar, yogurt, mustard, and salt and pepper to taste. Whirl until blended and creamy. 4. In a large bowl, gently toss the asparagus, potatoes, shallot mixture, artichoke hearts, and capers with the dressing. Season with additional salt and pepper to taste. Garnish with rosemary sprigs (if using). Serve warm or at room temperature.

ANNIVERSARY ASPARAGUS POTATO SALAD



Anniversary Asparagus Potato Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 lime
2 tablespoons Champagne vinegar
2 garlic clove, lightly crushed with the side of a knife blade and quartered
1 shallot, quartered
1/4 cup sweet and sour sauce
1/4 cup sweet and sour sauce
1 tablespoon honey
3/4 cup coconut milk
Kosher salt and freshly ground black pepper
4 pounds fingerling potatoes, boiled until tender and cooled
1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in salted water, and allowed to cool
1 medium to large red onion, diced
1/4 cup chopped fresh cilantro leaves (about 1-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish

Steps:

  • Microwave the lime in a small bowl to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube opening of a running blender, add 1 at a time, champagne vinegar, garlic, shallot, sweet and sour sauce, honey, and the lime juice from the micro-waved lime. Leaving the blender running, add the coconut milk. Season with salt and pepper, to taste.
  • Cut (or break for a more rustic look) the fingerlings in half, and add to a bowl with asparagus, red onion and cilantro. Add enough of the coconut milk dressing to coat and chill. Serve garnished with cilantro sprigs.

VEGGIE NICOISE SALAD



Veggie Nicoise Salad image

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1/3 cup olive oil
1/4 cup lemon juice
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
1 can (16 ounces) kidney beans, rinsed and drained
1 small red onion, halved and thinly sliced
1 pound small red potatoes (about 9), halved
1 pound fresh asparagus, trimmed
1/2 pound fresh green beans, trimmed
12 cups torn romaine (about 2 small bunches)
6 hard-boiled large eggs, quartered
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
1/2 cup Nicoise or kalamata olives

Steps:

  • For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.

Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges

POTATO ARTICHOKE SALAD



Potato Artichoke Salad image

An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.

Provided by SusieQusie

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs small red potatoes, quartered
1/2 lb fresh green beans, in 1 inch cuts
1 (6 ounce) bottle marinated artichoke hearts
2 tablespoons chopped kalamata olives
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
  • Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
  • Drain artichokes, reserving 2 tablespoons of the yummy marinade.
  • Chop artichokes and add to potatoes and beans. Toss in the olives.
  • Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
  • Drizzle dressing over salad, tossing to coat. Cover and chill.
  • Serving = 1 cup.

POTATO SALAD WITH ARTICHOKES AND ASPARAGUS



Potato Salad With Artichokes and Asparagus image

This creamy, zingy, salad is a great accompaniment for grilled sausages or burgers, and is from a Sunset Magazine. ***Note*** Make up to 4 hours ahead, keep well refrigerated until ready to serve. Stir in asparagus just before serving.

Provided by Chabear01

Categories     Salad Dressings

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces
2 lbs red potatoes, cut into 3/4 inch thick chunks
2 slices bacon, thick cut, chopped
2/3 cup shallot, chopped
2 teaspoons fresh rosemary, finely chopped
5 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons plain yogurt
1 1/2 tablespoons coarse grain mustard
salt and pepper
1 (14 ounce) can artichoke hearts, drained and cut into quarters
2 tablespoons capers, drained
rosemary sprig (optional)

Steps:

  • Bring a 4-to6-quart pot of salted water to a boil over high heat. Add asparagus and cook until barely tender when pierced, 3 to 4 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water to cool. Pour off ice water and set asparagus aside.
  • Add potatoes to boiling water and cook until tender when pierced, 8 to 10 minutes. Drain in a colander; set aside.
  • In a medium frying pan over medium heat, cook bacon until it is just beginning to brown, 3 to 4 minutes. Add shallots and rosemary and cook until shallots are translucent, about 4 minutes.
  • In a blender, combine olive oil, vinegar, yogurt, mustard, and salt and pepper to taste. Whirl until blended and creamy.
  • In a large bowl, gently toss the asparagus, potatoes, shallot mixture, artichoke hearts, and capers, with the dressing. Season with additional salt and pepper to taste. Garnish with rosemary sprigs (if using).
  • Serve warm or at room temperature.

Nutrition Facts : Calories 301.4, Fat 15.3, SaturatedFat 2.9, Cholesterol 5.8, Sodium 386.1, Carbohydrate 36.5, Fiber 7, Sugar 2.9, Protein 7.7

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

NEW POTATO AND ASPARAGUS SALAD



New Potato and Asparagus Salad image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper

Steps:

  • Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
  • Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

VEGAN POTATO SALAD WITH TAHINI



Vegan Potato Salad With Tahini image

This robustly seasoned vegan potato salad is lively and earthy from a dressing of cumin, charred scallion and loads of tahini, which gives it a rich and creamy texture. This is a good one to make a day or two before you want to serve it as the flavors get better as they sit. Just be sure to let it come to room temperature so everything is at its brightest and most supple.

Provided by Melissa Clark

Categories     salads and dressings, vegetables, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 3/4 pounds yellow potatoes, such as Yukon Gold, cut into 1-inch chunks
Salt and freshly ground black pepper
2 bunches scallions, trimmed
1/3 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons freshly squeezed lemon juice, plus more as needed
1 to 2 garlic cloves, finely grated
1 teaspoon ground cumin
1/4 cup tahini
Ice water, as needed
1/2 cup soft herbs, such as cilantro, parsley, mint, dill or a combination

Steps:

  • Place the potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over high heat and cook until potatoes are just tender, 10 to 15 minutes, depending on the kind of potato. Drain very well.
  • Heat the broiler. Arrange 1 bunch scallions on a sheet pan. Thinly slice the other bunch, reserving the slices for serving.
  • Season the whole scallions in the pan with salt and pepper, and very lightly drizzle with olive oil. Broil until charred, tossing occasionally, for 3 to 7 minutes. Transfer to a cutting board to cool. Coarsely chop scallions and set aside.
  • In a large bowl, whisk together lemon juice, garlic, cumin and a large pinch of salt. Let sit for 1 minute to mellow the garlic and dissolve the salt. Whisk in tahini, then gradually add ice water, 1 tablespoon at a time (about 3 to 6 tablespoons total), until the sauce thickens and is smooth enough to drizzle. The sauce can take 30 seconds to 1 minute to thicken so keep whisking; if it gets too thick, thin it down with a little more water. Taste and add more lemon juice and salt if needed.
  • Transfer hot potatoes and charred scallions to bowl with tahini dressing. Drizzle in the remaining 1/3 cup olive oil and toss until potatoes are well coated. Taste and add more salt and lemon juice if needed.
  • Let cool to room temperature for at least an hour before serving, or refrigerate for up to 24 hours. The potatoes will absorb the dressing as they sit. Just before serving, taste and add more salt or lemon juice if needed, and toss with the raw scallion slices and herbs.

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD



Warm artichoke & asparagus summer salad image

This dish is all about vegetables at the peak of their season

Provided by Gordon Ramsay

Categories     Lunch, Main course

Time 1h30m

Number Of Ingredients 14

4 artichokes , trimmed
2 lemons , halved
3 tbsp olive oil
1 tbsp coriander seeds
1 star anise
large thyme sprig
4 tbsp white wine vinegar
large bunch (about 30) asparagus spears
4 handfuls small salad leaves such as micro-leaves
5 tbsp olive oil
1 small red onion , finely chopped
2 spring onions , finely sliced
small bunch chives , finely snipped
2 tbsp balsamic vinegar (I like to use white balsamic vinegar)

Steps:

  • When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
  • Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
  • Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
  • To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
  • Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
  • Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
  • Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.22 milligram of sodium

STEAMED-ARTICHOKE AND ASPARAGUS SALAD



Steamed-Artichoke and Asparagus Salad image

Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Number Of Ingredients 11

2 lemons, halved
4 large artichokes, such as globe
Coarse salt and freshly ground pepper
12 ounces small purple or blue potatoes, scrubbed
12 ounces asparagus, trimmed and cut on the bias into 2-inch pieces
4 cups mixed spicy greens, such as mustard greens and watercress
4 radishes, thinly sliced lengthwise
1/4 cup Dijon mustard
1/4 cup rice-wine vinegar
3/4 cup safflower oil
Edible flowers, for serving (optional)

Steps:

  • Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
  • Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
  • Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
  • Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
  • Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)

RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD



Red Potato, Asparagus, and Artichoke Salad image

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.

Provided by LOSGARCIAS

Categories     Red Potato Salad

Time 2h

Yield 8

Number Of Ingredients 9

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

Steps:

  • 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
  • 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.
  • 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.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g

ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD



Roasted asparagus & smashed new potato salad image

Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

200g asparagus
½ lemon , juiced and zested
500g new potatoes
2 tbsp olive oil
2 Little Gem lettuces , quartered
50g peas
100g soft goat's cheese
small bunch dill or parsley

Steps:

  • Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
  • Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
  • Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium

ARTICHOKE-ASPARAGUS SALAD



Artichoke-Asparagus Salad image

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 11

1 box (9 oz) frozen artichoke hearts
1 can (15 oz) white asparagus spears, drained and cut crosswise in half
1 cup sliced fresh mushrooms
1/2 cup olive or vegetable oil
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1/2 teaspoon salt
Boston lettuce
18 small pitted ripe olives

Steps:

  • Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  • In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  • Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg

Tips:

  • For the best flavor, use fresh artichokes and asparagus. If you can't find fresh artichokes, you can use canned or jarred artichoke hearts. Just be sure to rinse them well before using.
  • To make the vinaigrette, you can use any type of vinegar you like. White wine vinegar, red wine vinegar, and apple cider vinegar are all good choices. You can also add a tablespoon or two of Dijon mustard to the vinaigrette for a little extra flavor.
  • If you don't have time to roast the potatoes, you can boil them instead. Just be sure to cook them until they are tender but not mushy.
  • This salad is best served cold or at room temperature. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Potato salad with artichokes and asparagus is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new potato salad recipe, give this one a try. You won't be disappointed!

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