Spring Asparagus and Potato Salad
Servings and Ingredients
|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|
|⅛ tsp.||cayenne pepper|
|Salt and pepper, to taste|
|½||medium 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|
- 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.
- Return water to boiling. Meanwhile, chop asparagus into 1-inch pieces. Keep the tips separate. Fill a large bowl with ice water.
- 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.
- 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.
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 20g
- Protein: 4g