Potato Salad With Artichokes And Asparagus

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.