Spring Asparagus and Potato Salad

Recipe

Salad
Spring Asparagus and Potato Salad

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Recipe Data

8
Servings

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
2 lbs.small, waxy red-skinned potatoes
1 lbs.asparagus spears, trimmed
¼ c.Hy-Vee Select extra-virgin olive oil
¼ c.Hy-Vee Select white wine vinegar
tsp.cayenne pepper
Salt and pepper, to taste
½medium red onion, thinly sliced
¼ c.chopped roasted red pepper
¼ c.finely chopped fresh chives
2 tbsp.packed sliced fresh basil
2 tbsp.chopped fresh parsley

Directions

  1. Rinse potatoes and place in a large pot. Cover with lightly salted cold water. Bring to boiling and cook until knife-tender. Using a slotted spoon, remove potatoes to a plate; reserve cooking water.
  2. Return water to boiling. Meanwhile, chop asparagus into 1-inch pieces. Keep the tips separate. Fill a large bowl with ice water.
  3. Place asparagus (except the tips) into boiling water. Cook 1 minute, then add the tips. Cook 1 minute more. Remove asparagus from boiling water and immediately plunge into ice water. Drain and set aside.
  4. For dressing, in a large bowl whisk together oil, vinegar, cayenne, and salt and pepper to taste. Quarter the potatoes; add them to the dressing. Stir gently to coat. Add the asparagus, onion, roasted pepper, chives, basil and parsley. Season to taste with salt and pepper; add more vinegar, if needed. Serve warm or at room temperature.

Nutrition facts

Servings

160 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 20g
  • Protein: 4g

Recipe Source:

Try-Foods International.