Red Potato and Asparagus Salad

Serves 12 to 14
Time 35 min
Red Potato and Asparagus Salad

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:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    3 tablespoonsDijon mustard
    1/2 cuplemon juice
    1/4 cupextra-virgin olive oil
    1/4 tablespoonfine sea salt
    Cayenne pepper
    3 poundsasparagus, trimmed and cut into chunks
    2 poundssmall red potatoes, halved
    1/3 cupfinely chopped fresh 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 and chives, and toss to combine.


Transfer to a platter and serve at room temperature.

Nutritional Info

Serving Size

Calories

120

Total Fat

4.5g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

180mg

Total Carbohydrate

17g

Dietary Fiber

4g

Total Sugars

3g

Protein

4g

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.