Potato Salad With Artichokes And Asparagus Recipe

Name: Potato Salad With Artichokes And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces; 2 pounds red thin-skinned potatoes, cut into 3/4-inch-thick chunks; 2 strips thick-cut bacon, chopped; 2/3 cup chopped shallots; 2 teaspoons finely chopped fresh rosemary; 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 can (14 oz.) artichoke hearts, drained and cut into quarters; 2 tablespoons capers, drained; Rosemary sprigs (optional)

Servings: persons

8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces
2 pounds red thin-skinned potatoes, cut into 3/4-inch-thick chunks
2 strips thick-cut bacon, chopped
2/3 cup chopped shallots
2 teaspoons finely chopped fresh rosemary
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 can (14 oz.) artichoke hearts, drained and cut into quarters
2 tablespoons capers, drained
Rosemary sprigs (optional)

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.
5
Note: Nutritional analysis is per serving.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces, 2 pounds red thin-skinned potatoes, cut into 3/4-inch-thick chunks, 2 strips thick-cut bacon, chopped, 2/3 cup chopped shallots, and more.

Yes, Potato Salad With Artichokes And Asparagus falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Artichokes And Asparagus

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