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Summertime Picnic Potato Salad




Source of Recipe


ivillage






Recipe Introduction


Avoid spoilage issues by trying this delicious lemony, no-mayonnaise potato salad ‑- the perfect dish to pack up and take anywhere.






List of Ingredients



• 3 tablespoons olive oil
  
• 1 tablespoon grated lemon zest
  
• 3 tablespoons fresh lemon juice
  
• 1 tablespoon minced shallot
  
• Salt and pepper to taste
  
• 3 pounds mixed baby new potatoes (red, Yukon gold, purple, white)
  
• 1/4 pound thin asparagus (about 6-8 spears), cut into 2-inch pieces
  






Instructions



1. In a small bowl, combine the olive oil, lemon zest, lemon juice and shallot. Season with salt and pepper to taste. Set aside.
   
2. Place the potatoes in a large pot and fill with water to 1 inch above the potatoes. Salt the water generously. Bring the pot to a boil over high heat, then reduce heat to a rolling simmer and cook for 15 to 20 minutes, or until the potatoes are very tender when speared with a fork. Add the asparagus to the pot during the last 3 minutes of simmering.
   
3. Drain well. Slice the potatoes in half, place in a serving bowl with the asparagus and toss with the dressing. Adjust the seasoning with salt and pepper, and serve warm or at room temperature.
   
   






Final Comments


Serving: 4