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Red Potato and Asparagus Salad

Serves 12 to 14
Time 35 min
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
  • 1/4 tablespoon fine sea salt
  • Cayenne pepper
  • 3 pounds asparagus trimmed and cut into chunks
  • 2 pounds small red potatoes halved
  • 1/3 cup finely chopped fresh chives
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 and chives, and toss to combine. Transfer to a platter and serve at room temperature.

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.
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  • 3 tablespoons Dijon mustard
  • 1/2 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 tablespoon fine sea salt
  • Cayenne pepper
  • 3 pounds asparagus trimmed and cut into chunks
  • 2 pounds small red potatoes halved
  • 1/3 cup finely chopped fresh chives