Potato Salad with Artichokes and Asparagus

Potato Salad with Artichokes and Asparagus
Photo by Ngog Minh Ngo


  • 1 ½ tablespoons red wine vinegar
  • Salt and pepper
  • 8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces
  • 2 tablespoons capers, drained
  • 2/3 cup chopped shallots
  • 2 pounds red thin-skinned potatoes, cut into 3/4-inch-thick chunks
  • 2 teaspoons finely chopped fresh rosemary
  • + 6 more ingredients
    • Rosemary sprigs (optional)
    • 2 tablespoons plain yogurt
    • 2 strips thick-cut bacon, chopped
    • 5 tablespoons olive oil
    • 1 ½ tablespoons coarse-grain mustard
    • 1 can (14 oz.) artichoke hearts, drained and cut into quarters

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 co...

View full recipe at My Recipes


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