Red Potato and Asparagus Salad

Red Potato and Asparagus Salad

Serves 12 to 14

This salad is just right for serving to a large group at an Easter gathering or spring picnic. To feed a smaller crowd, simply halve the recipe.

Ingredients: 
  • 3 tablespoons Dijon mustard
  • 1/2 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste
  • Cayenne pepper, to taste
  • 3 pounds asparagus, trimmed and cut into chunks
  • 2 pounds small red potatoes, halved
  • 1/3 cup finely chopped chives
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Method: 

In a small bowl, whisk together Dijon and lemon juice. Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.

Bring a large pot of salted water to a boil. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus. Add dressing, chives and salt and toss to combine. Transfer to a platter and serve at room temperature.

Nutritional Info: 
Per Serving:120 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 17g carbohydrate (4g dietary fiber, 3g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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