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:
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
Serving Size
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.