Artichoke Heart and Potato Salad with Asparagus and Sauce Gribiche

Artichoke Heart and Potato Salad with Asparagus and Sauce Gribiche is on my permanent rotation during the Summer. Boiled new potatoes are tossed in hot oil to get a bit of color on them before being mixed with artichoke hearts and roasted asparagus spears. A tangy boiled egg vinaigrette (sauce gribiche) perfectly finishes things off, and we serve it on a bed of fresh salad leaves. Trust me, everyone always loves this dish!

A tasty and filling summer salad

Asparagus with sauce gribiche is a classic flavor combination, and I like to pack it out into a more substantial dish with some artichoke hearts and warm potatoes. Sauce Gribiche is a vinaigrette made with chopped boiled eggs, and it has the most amazing creamy texture. While it might seem odd to add boiled eggs to a salad dressing, it really is delicious. It makes for a filling lunch salad or BBQ side that is also rich, full of flavor, and texture.

Ingredient notes

Use new potatoes that are waxy (like Yukon Gold, Vivaldi, etc) as they won't go fluffy and will brown nicely in the pan after we boil them. Fresh herbs are essential in the boiled egg dressing; definitely do not use dry herbs.

If possible, buy thicker asparagus spears so that they retain some bite. The really dainty thin ones can get a bit lost in the chunkiness of this summer salad.

I use jarred artichoke hearts in this potato asparagus salad; it's just so much easier than preparing them yourself. You can also use some of the oil they are stored in for the dressing (and other future salad dressings).

Make the egg salad dressing

Hard-boil the eggs in a pot of boiling water, then peel and roughly chop into small pieces. Depending on the size of the eggs, it will take 8-12 minutes. We don't want a jammy middle.

Combine the chopped boiled eggs with the other vinaigrette ingredients and season to taste with salt and pepper. It needs quite a bit of salt as the eggs make it very creamy and thick.

Prepare the salad ingredients

Place the potatoes in a pot of salted water and bring to a boil over high heat. This helps them cook evenly, rather than putting them straight into boiling water. Once the water starts boiling, it will usually take around 12 minutes for them to be cooked and tender. Try not to overcook them, or the skins start to flake off.

Drain and let the potatoes air dry completely. Then toss them in a hot pan with olive oil until browned on one or all sides. Season them as they fry with a pinch of salt, pepper, and garlic powder. You could also add some Italian seasoning.

Roast the asparagus in a preheated oven at 200C/400F for 5 minutes on a tray drizzled with olive oil, salt, and pepper. They just need a quick blast. If the spears are really skinny, they will hardly take any time. Really thick ones might take closer to 10 minutes.

Alternatively, you can steam or boil the asparagus for a few minutes, just until tender. Don't overcook asparagus spears, or they go floppy and eventually mushy. I like to then slice them in half or cut them into pieces on a diagonal for nice presentation.

Assemble the salad

In a bowl, toss the potatoes and artichoke hearts with half of the dressing. Reserve the rest to add on top.

Spread a base layer of salad leaves on a platter and top with the dressed potatoes and artichoke hearts. Garnish with the roasted asparagus and remaining dressing.

How to serve potato asparagus salad with artichokes and gribiche

I like to serve this artichoke, roasted asparagus, and potato salad as part of a spread with some of my other classics that I make all the time for clients, but also friends and family!

• Ibiza salad with black olives and shaved Manchego
• Crispy smashed potato salad
• Mediterranean Tuna Orzo Nicoise
• Grilled Peach Panzanella
• Classic Coronation Chicken Salad

Check out my summer salads round-up as well to see all the best salad recipes in one place.

Wine Pairing

You will need something crisp and full-bodied to handle the big flavors and textures in this artichoke, potato, asparagus salad with egg vinaigrette dressing. Try an unoaked Chardonnay, a Sauvignon Blanc, or a light-bodied red, such as Beaujolais.

What if I have leftovers?

This artichoke, asparagus, egg, and potato salad is best enjoyed fresh, but will keep for 1-2 days in the fridge in an airtight container. If you make everything in advance and then assemble before serving, let things come up to room temperature first.

Can I freeze it?

No, don't try to freeze any of the components of this artichoke and potato salad.

Useful equipment

A big pot to boil the eggs and the potatoes. I often do them together to save on washing up!