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 in Spring and Summer. It's full of texture and flavor, with a rich and creamy egg vinaigrette dressing.
Equipment
Ingredients
- 750 grams (1.5 lb) new potatoes
- 300 grams (0.5 lb) artichoke hearts jarred/store-bought
- 240 grams (0.5 lb) asparagus trim off any woody ends
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- salt and pepper
Boiled egg vinaigrette dressing
- 4 eggs
- 2 tablespoon Dijon mustard
- 1 shallot diced
- 4 tablespoon white wine vinegar
- 5 tablespoon olive oil
- 2 tablespoon capers
- 5 tablespoon parsley diced
- 3 tablespoon chives diced
- 1 lemon juiced
- salt and pepper
Instructions
Prepare the ingredients
- Cut the potatoes in half lengthways and place them in a pot of salted water. Bring to a rolling boil for 10-15 minutes or until tender. Drain and allow them to air dry completely.
- Heat a frying pan or skillet with a tablespoon of oil and fry the potatoes with a pinch of garlic powder, salt, and pepper until they have a bit of color and are browned on one or all sides.
- Drizzle the asparagus spears in olive oil, season with salt and pepper, and roast them in a preheated oven at 200℃/400℉ for 4-5 minutes.
Make the sauce gribiche dressing
- Hard-boil the eggs. You can do them with the potatoes; they will take 10-12 minutes. Peel off the shells and roughly chop them into small pieces.
- Mix the Dijon mustard, vinegar, olive oil, capers, fresh parsley, fresh chives, finely diced shallot, and lemon juice together in a bowl or jug. Stir in the chopped boiled eggs and season to taste with salt and pepper.
Assemble the artichoke, potato asparagus salad
- Toss the potatoes and artichoke hearts with half of the dressing in a large salad bowl. Arrange the asparagus spears on top and garnish with the rest of the chopped egg vinaigrette (sauce gribiche).
Notes
You can prep the dressing in advance and keep it in a ziplock bag in the fridge overnight. To save time, buy jarred artichoke hearts.
The salad dressing is creamy and rich, so it needs quite a bit of salt and acid. You may need to add more lemon juice or vinegar.
You will need a crisp and full-bodied wine to stand up to this salad. Try an unoaked Chardonnay, a Sauvignon Blanc, or a light Beaujolais.
Nutrition
Calories: 319kcalCarbohydrates: 29gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 109mgSodium: 368mgPotassium: 728mgFiber: 5gSugar: 3gVitamin A: 821IUVitamin C: 42mgCalcium: 59mgIron: 3mg
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