Potato Salad with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 medium-size round red potatoes (about 6 ounces) |
1/4 pound fresh asparagus spears (about 5 spears) |
1 tablespoon sliced green onions |
2 tablespoons white wine vinegar |
1 teaspoon olive oil |
1/2 teaspoon dijon mustard |
dash of salt |
dash of ground white pepper |
2 bibb lettuce leaves |
Directions:
1. Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Cut each potato into 6 wedges. Set aside.
2. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.
3. Combine potato wedges, asparagus, and green onions in a shallow dish. Combine vinegar and next 4 ingredients; pour over potato mixture, and toss gently. Cover and chill at least 1 hour, stirring occasionally. Spoon potato mixture evenly onto 2 lettuce-lined salad plates.
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