Red Potato and Asparagus Salad
4

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.

View user submitted photos
    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
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    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.

    Recipe Discussion