Tangy Asparagus Potato Salad Recipe

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Tangy Asparagus Potato Salad Recipe
Tangy Asparagus Potato Salad Recipe photo by Taste of Home
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Tangy Asparagus Potato Salad Recipe

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I look forward to making this recipe whenever asparagus season rolls around. It's been a family favorite for years. —Debbie Konietzki, Neenah, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 15-20 minutes or 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 the chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature. Yield: 4 servings.
Originally published as Tangy Asparagus Potato Salad in Simple & Delicious March/April 2008 , p59

Nutritional Facts

3/4 cup: 172 calories, 14g fat (2g saturated fat), 0 cholesterol, 177mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein.

  • 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
  1. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 15-20 minutes or until tender.
  2. 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.
  3. 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 the chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature. Yield: 4 servings.
Originally published as Tangy Asparagus Potato Salad in Simple & Delicious March/April 2008 , p59

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