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Potato: Tangy Asparagus Potato Salad




Source of Recipe


Debbie Konietzki


List of Ingredients




4 small red potatoes, cut into 1/4-inch wedges
1 pound fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
2 tablespoons minced chives
1/8 teaspoon salt
Dash pepper


Recipe



Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 6-7 minutes or just until tender.

Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cut into 1-in. pieces.

Drain potatoes and place in a large bowl; add asparagus. In a small bowl, combine the mustard and lemon juice; whisk in oil until combined. Add chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature.


Yield: 4 Servings