Recipe
Salad
Spring Asparagus and Potato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.