Tangy Asparagus Potato Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I look forward to making this recipe whenever asparagus season rolls around. It's been a family favorite for years. Ingredients:
4 small red potatoes, cut into 1/4-inch wedges |
1 pound fresh asparagus, trimmed |
1 tablespoon dijon mustard |
1 tablespoon lemon juice |
1/4 cup olive oil |
2 tablespoons minced chives |
1/8 teaspoon salt |
dash pepper |
Directions:
1. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 15-20 minutes or until tender.
2. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cut into 1-in. pieces.
3. Drain potatoes and place in a large bowl; add asparagus. In a small bowl, combine the mustard and lemon juice; whisk in oil until combined. Add the chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature. Yield: 4 servings.
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