Potato Salad with Artichokes and Asparagus

Name: Potato Salad with Artichokes and Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams can artichoke hearts, drained and cut into quarters; 227 grams asparagus, ends trimmed, spears cut into 1-inch pieces; 2 Tbsps capers, drained; 2 teaspoons finely chopped fresh rosemary; 2 Tbsps coarse-grain mustard; 5 Tbsps olive oil; 2 Tbsps plain yogurt; 907 grams red thin-skinned potatoes, cut into 3/4-inch-thick chunks; 2 Tbsps red wine vinegar; 6 servings Salt and pepper; 158 milliliters chopped shallots; 2 strips thick-cut bacon, chopped

Potato Salad with Artichokes and Asparagus might be just the side dish you are searching for. This recipe makes 6 servings with 348 calories, 6g of protein, and 23g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have artichoke hearts, salt and pepper, bacon, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Bring a 4- to 6-quart pot of salted water to a boil over high heat.

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Water

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Pot

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.

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Asparagus

Water

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Slotted Spoon

Bowl

Pour off ice water and set asparagus aside.

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Asparagus

Water

Add potatoes to boiling water and cook until tender when pierced, 8 to 10 minutes.

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Potato

Water

Drain in a colander; set aside.

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Colander

In a medium frying pan over medium heat, cook bacon until it is just beginning to brown, 3 to 4 minutes.

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Bacon

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Frying Pan

Add shallots and rosemary and cook until shallots are translucent, about 4 minutes.

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Rosemary

Shallot

In a blender, combine olive oil, vinegar, yogurt, mustard, and salt and pepper to taste. Whirl until blended and creamy.

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Salt And Pepper

Olive Oil

Mustard

Vinegar

Yogurt

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Blender

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.

Ingredients you will need

Artichoke Hearts