Red Potato and Asparagus Salad
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| Red Potato and Asparagus Salad This salad is just right for serving to a large group at an Easter gathering or spring picnic. To feed a smaller crowd, simply halve the recipe. Nutrition Per serving (about 7oz/193g-wt.): 120 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 17g total carbohydrate (4g dietary fiber, 3g sugar), 4g protein Ingredients | |
| 3 tablespoons | Dijon mustard |
| 1/2 cup | lemon juice |
| 1/4 cup | olive oil |
| Salt to taste | |
| Cayenne pepper to taste | |
| 3 pounds | asparagus, trimmed and cut into chunks |
| 2 pounds | small red potatoes, halved |
| 1/3 cup | finely chopped chives |
Directions
In a small bowl, whisk together Dijon and lemon juice. Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.
Bring a large pot of salted water to a boil. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus. Add dressing, chives and salt and toss to combine. Transfer to a platter and serve at room temperature.
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