Photo: Anna Pelzer
Red Potato, Asparagus, and Artichoke Salad
9 ingredients
25 min + 35 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
397
Calories
13g
Protein
15g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 18 small red potatoes
- 3 pounds fresh asparagus, trimmed
- 2 (14 ounce) cans artichoke hearts, drained and quartered
- 3 tablespoons Dijon mustard
- 1/4 cup fresh lemon juice
- 3/4 cup olive oil
- salt and ground black pepper to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 5 tablespoons minced fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes