New Potatoes And Asparagus With Lemony Garlic Herb... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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good combo and lots of flavor Ingredients:
new potatoes and asparagus with lemony garlic herb mayonnaise salad |
time 20 mins |
serves 8 |
ingredients |
Directions:
1. Mayonnaise Dressing:
2. 1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
3. Grated Zest and Juice of 1 Lemon
4. 2 Garlic cloves (or more, to taste), mashed
5. 1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
6. Salt and Pepper, if desired (none needed)
7. Vegetables:
8. 1 Bunch Asparagus, tough end removed, slice diagonally in 1.5 inch pieces (or Haricots Verts)
9. 2 Lbs small New Potatoes with skin, cleaned but not peeled (optional)
10. 1 Red Bell Peppers, roasted (if desired) and chopped
11. 1 pint cherry tomatoes, sliced in half
12. 1 Bunch (about 4 – 5) Green Onions, chopped
13. How to make it
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15. Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
16. Steam or boil the asparagus for about five minutes (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of cold mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
17. Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10 minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
18. Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.
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