Red Potato, Asparagus, and Artichoke Salad

Name: Red Potato, Asparagus, and Artichoke Salad
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 794 grams artichoke hearts, drained and quartered; 1 kilograms fresh asparagus, trimmed; 0 teaspoons cayenne pepper, or to taste; 3 Tbsps Dijon mustard; 5 Tbsps minced fresh chives; 8 servings salt and ground black pepper to taste; 59 milliliters fresh lemon juice; 177 milliliters olive oil; 18 smalls red potatoes

Red Potato, Asparagus, and Artichoke Salad is a gluten free, whole 30, and vegan recipe with 8 servings. This recipe covers 36% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 664 calories, 14g of protein, and 30g of fat per serving. A mixture of artichoke hearts, asparagus, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

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.

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Potato

Water

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Pot

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

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Bowl

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the asparagus spears, and cook until tender, about 3 minutes depending on size.

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Asparagus

Drain and immediately plunge into cold water to stop cooking.

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Water

Cut the asparagus spears into 1 inch pieces.

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Asparagus

Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.

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Artichoke

Potato

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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.

Ingredients you will need

Cayenne Pepper