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