Potato Salad With Artichokes and Asparagus |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This creamy, zingy, salad is a great accompaniment for grilled sausages or burgers, and is from a Sunset Magazine. ***Note*** Make up to 4 hours ahead, keep well refrigerated until ready to serve. Stir in asparagus just before serving. Ingredients:
8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces |
2 lbs red potatoes, cut into 3/4 inch thick chunks |
2 slices bacon, thick cut, chopped |
2/3 cup shallot, chopped |
2 teaspoons fresh rosemary, finely chopped |
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 (14 ounce) can artichoke hearts, drained and cut into quarters |
2 tablespoons capers, drained |
rosemary sprig (optional) |
Directions:
1. Bring a 4-to6-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.
2. Add potatoes to boiling water and cook until tender when pierced, 8 to 10 minutes. Drain in a colander; set aside.
3. 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.
4. In a blender, combine olive oil, vinegar, yogurt, mustard, and salt and pepper to taste. Whirl until blended and creamy.
5. 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).
6. Serve warm or at room temperature.
|
|