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
Description
Asparagus, Red Potatoes, And Canned Artichokes Are Dressed Simply With A Dijon-mustard Sauce In This Terrific Salad Recipe.
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